Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria

Published:2020-11-26 Issue:1 Volume:9 Page:62-70
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Hamdy Ahmed M.¹,Ahmed Mahmoud E.¹,Mehta Dipakkumar²,Elfaruk Mohamed Salem³⁴,Hammam Ahmed R. A.¹³^ORCID,El‐Derwy Yaser M. A.¹

Affiliation:

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

2. Research and Development Wells Enterprises Inc. Le Mars IA USA

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

4. Medical Technology College Nalut University Nalut Libya

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1889

Reference27 articles.

1. Impact of Probiotic Bacteria on the Chemical Characteristics of Low-fat Soft White Cheese

2. Microbiological quality of ayib, a traditional Ethiopian cottage cheese

3. A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese

4. Incorporation of bifidobacteria into cheeses: challenges and rewards

5. CLEAR LIQUID MEDIUMS FOR THE "AEROBIC" CULTIVATION OF ANAEROBES

Cited by 20 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. Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality;Processes;2024-05-13

2. Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture;Food Chemistry;2024-03

3. Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations;Foods;2024-01-30

4. Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides;Food Science and Technology International;2024-01-09

5. Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook;Probiotics and Antimicrobial Proteins;2023-11-18

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3