Quality and storage characteristics of yogurt containing Lacobacillus sakei ALI033 and cinnamon ethanol extract-Reference-Cited by-同舟云学术

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Quality and storage characteristics of yogurt containing Lacobacillus sakei ALI033 and cinnamon ethanol extract

Published:2016-04-25 Issue:1 Volume:58 Page:
ISSN:2055-0391
Container-title:Journal of Animal Science and Technology
language:en
Short-container-title:J Anim Sci Technol

Author:

Choi Yu Jin,Jin Hee Yeon,Yang Hee Sun,Lee Sang Cheon,Huh Chang Ki

Funder

The Ministry of Agriculture, Food and Rural Affairs

Publisher

Springer Science and Business Media LLC

Subject

Veterinary (miscellaneous),Biochemistry, Genetics and Molecular Biology (miscellaneous),Animal Science and Zoology,Ecology,Food Science

Link

http://link.springer.com/content/pdf/10.1186/s40781-016-0098-0

Reference22 articles.

1. Jang SS. Current status of fermented milk development. Korean J Food Sci Animal Resources. 2013;2:11–18.

2. Domagala J. Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk. Int J Food Prop. 2009;12:605–15.

3. Sah BNP, Vasiljevic T, McKechnie S, Donkor ON. Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel. J Dairy Sci. 2015;98:5905–16.

4. Leroy F, De Vuyst L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Tech. 2004;15:67–78.

5. Rhee S, Lee JE, Lee CH. Importance of lactic acid bacteria inasian fermented foods. Microb Cell Fact. 2011;10:5–12.

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