Addition of inulin to probiotic yogurt: Viability of probiotic bacteria ( Bifidobacterium bifidum ) and sensory characteristics-Reference-Cited by-同舟云学术

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Addition of inulin to probiotic yogurt: Viability of probiotic bacteria ( Bifidobacterium bifidum ) and sensory characteristics

Published:2021-01-28 Issue:3 Volume:9 Page:1743-1749
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Kamel Dalia G.¹^ORCID,Hammam Ahmed R.A.¹²^ORCID,Alsaleem Khalid A.¹³^ORCID,Osman Dina M.¹^ORCID

Affiliation:

1. Dairy Science Department Faculty of Agriculture Assiut University Assiut Egypt

2. Dairy and Food Science Department South Dakota State University Brookings SD USA

3. Department of Food Science and Human Nutrition College of Agriculture and Veterinary Medicine Qassim University Buraydah Saudi Arabia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2154

Reference39 articles.

1. Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

2. The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream

3. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream

4. Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt

5. Physicochemical evaluation of sheep milk yogurts containing different levels of inulin

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1. Isolation and characterization of probiotic lactic acid bacteria from local yogurt and development of inulin-based synbiotic yogurt with the isolated bacteria;Applied Food Research;2024-12

2. Mechanisms and Intervention of Prebiotic Foods in Musculoskeletal Health;The Journal of Nutrition;2024-09

3. Plant-based probiotic foods: current state and future trends;Food Science and Biotechnology;2024-08-28

4. The use of mare’s milk for yogurt ice cream and synbiotic ice cream production;PLOS ONE;2024-08-07

5. Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties;Fermentation;2024-07-26

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