Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract-Reference-Cited by-同舟云学术

Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

Published:2021-02-03 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Sohrabpour Sepideh¹^ORCID,Rezazadeh Bari Mahmoud²^ORCID,Alizadeh Mohammad²^ORCID,Amiri Saber²^ORCID

Affiliation:

1. Department of Food Science and Technology Saba College of Higher Education Urmia Iran

2. Department of Food Science and Technology Faculty of Agriculture and Natural Resources Urmia University Urmia Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15323

Reference52 articles.

1. Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream;Ahmad I.;International Journal of Dairy Technology,2020

2. Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria

3. Optimization of food‐grade medium for co‐production of bioactive substances by Lactobacillus acidophilus LA‐5 for explaining pharmabiotic mechanisms of probiotic;Amiri S.;Journal of Food Science and Technology,2020

4. Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities

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