Effect of normal and strict anaerobic fermentation on physicochemical quality and metabolomics of yogurt
Authors:
- Ruixue DingRDRuixue Ding
- Mohan LiMLMohan Li
- Yiting ZouYZYiting Zou
- Yiran WangYWYiran Wang
- Chunyue YanCYChunyue Yan
- Haibing ZhangHZHaibing Zhang
- Rina WuRWRina Wu
- Junrui WuJWJunrui Wu
- 1 April 2022
- journal article
- research article
- Published by Elsevier in Food Bioscience
- Vol. 46
Abstract
No abstract availableKeywords
This publication has 38 references indexed in Scilit:
- Volatile Flavor Compounds in Yogurt: A ReviewCritical Reviews in Food Science and Nutrition, 2010
- Free fatty acid profiles of fermented beverages made from ewe’s milkLe Lait, 2007
- Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt culturesJournal of Dairy Research, 2006
- RELATION BETWEEN SENSORY TEXTURE PROPERTIES AND EXOPOLYSACCHARIDE DISTRIBUTION IN SET AND IN STIRRED YOGHURTS PRODUCED WITH DIFFERENT STARTER CULTURESJournal of Texture Studies, 2005
- A Review of Oxygen Toxicity in Probiotic Yogurts: Influence on the Survival of Probiotic Bacteria and Protective TechniquesComprehensive Reviews in Food Science and Food Safety, 2004
- Identification ofStreptococcus thermophilusCNRZ368 Genes Involved in Defense against Superoxide StressApplied and Environmental Microbiology, 2004
- Bacterial Membrane Lipids: Where Do We Stand?Annual Review of Microbiology, 2003
- Milk‐based Gels Made with κ‐CarrageenanJournal of Food Science, 2003
- WHEY SEPARATION IN ACID SKIM MILK GELS MADE WITH GLUCONO‐δ‐LACTONE: EFFECTS OF HEAT TREATMENT AND GELATION TEMPERATUREJournal of Texture Studies, 1998
- Bioactive Saponins and Glycosides. VII. On the Hypoglycemic Principles from the Root Cortex of Aralia elata SEEM.: Structure Related Hypoglycemic Activity of Oleanolic Acid Oligoglycoside.Chemical and Pharmaceutical Bulletin, 1996