Effect of probiotic and symbiotic microencapsulation supplementation on the physico‐chemical characteristics and organic acid content of goat cheese-Reference-Cited by-同舟云学术

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Effect of probiotic and symbiotic microencapsulation supplementation on the physico‐chemical characteristics and organic acid content of goat cheese

Published:2022-06-27 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Kavas Nazan¹^ORCID,Kavas Gökhan²,Kınık Özer²,Ateş Mustafa³,Şatır Gülçin⁴,Kaplan Muammer⁵

Affiliation:

1. Ege Higher Vocational School, Food Technology Programme Ege University Izmir Turkey

2. Department of Dairy Technology, Faculty of Agriculture Ege University Izmir Turkey

3. Faculty of Biology, Basic and Endustrial Microbiology Ege University Izmir Turkey

4. Faculty of Health Sciences, Nutrition and Dietetics Süleyman Demirel University Isparta Turkey

5. Tübitak Marmara Research Center Food Institute Kocaeli Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16815

Reference40 articles.

1. Impact of probiotic and synbiotic supplementation on the physicochemical, texture and sensory characteristics of wheyless domiati‐like cheese;Abd‐Rabou H. S.;MOJ Food Processing & Technology,2016

2. Cottage cheese enriched with lactobacilli encapsulated in alginate–chitosan microparticles forestalls perishability and augments probiotic activity

3. Prebiotics as functional foods: A review

4. AOAC. (2003).Official method 33.7.12A ‐ determination of nitrogen (total) in cheese. Kjeldahl method.AOAC International.

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