Physiochemical Properties and Probiotic Survivability of Symbiotic Corn-Based Yogurt-Like Product-Reference-Cited by-同舟云学术

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Physiochemical Properties and Probiotic Survivability of Symbiotic Corn-Based Yogurt-Like Product

Published:2017-08-10 Issue:9 Volume:82 Page:2142-2150
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Cuina¹^ORCID,Zheng Huajie²,Liu Tingting³,Wang Dawei³,Guo Mingruo⁴⁵

Affiliation:

1. Dept. of Food Science, College of Food Science and Engineering; Jilin Univ.; Changchun Jilin 130062 China

2. HeiLongJiang Wandashan Dairy Co., Ltd; Harbin 150030 China

3. College of Food Science and Engineering; Jilin Agricultural Univ.; Changchun 130118 China

4. Dept. of Nutrition and Food Sciences, College of Agriculture and Life Sciences; Univ. of Vermont; Burlington Vt. 05405 U.S.A

5. College of Food Science; Northeast Agriculture Univ.; Harbin 150030 China

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13823/fullpdf

Reference45 articles.

1. Changes in souring development, nutritional and functional properties during fermentation of cowpea-fortified nixtamalized maize;Afoakwa;Int J Food Eng,2006

2. Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics;Allgeyer;J Dairy Sci,2010

3. Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt;Akgun;LWT - Food Sci Technol,2016

4. Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream;Balthazar;Food Res Intl,2017

5. Maize-based gluten-free bread: influence of processing parameters on sensory and instrumental quality;Brites;Food Bioprocess Technol,2010

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The current advances, challenges, and future trends of plant-based yogurt;Trends in Food Science & Technology;2024-07

2. Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs;Food & Function;2024

3. New insights into functional cereal foods as an alternative for dairy products: A review;Food Bioscience;2023-10

4. Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value;Food Hydrocolloids;2023-09

5. Comparison of Physicochemical, Microbiological, and Sensorial Characteristics of Fermented Probiotic Drinks Produced from Corn and Cow Milks;Akademik Gıda;2023-08-29

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