Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-10-01
DOI
10.1111/1471-0307.12655
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes
- (2019) C. S. Ranadheera et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Determination of the relationship between oxalate degradation and exopolysaccharide production by different Lactobacillus probiotic strains
- (2018) Şule Sönmez et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Understanding perceptions and beliefs about different types of fermented milks through the application of projective techniques: A case study using Haire's shopping list and free word association
- (2018) Letícia de Paula F. Pinto et al. JOURNAL OF SENSORY STUDIES
- Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women – A randomized double-blind pilot trial
- (2018) Marcella F. Sperry et al. Journal of Functional Foods
- Non-bovine milk products as emerging probiotic carriers: recent developments and innovations
- (2018) Chaminda Senaka Ranadheera et al. Current Opinion in Food Science
- Strategies to improve the functionality of probiotics in supplements and foods
- (2018) Claude P Champagne et al. Current Opinion in Food Science
- Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health
- (2018) Silvani Verruck et al. Journal of Functional Foods
- Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP)
- (2017) Erick A. Esmerino et al. FOOD RESEARCH INTERNATIONAL
- Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples
- (2017) Erick A. Esmerino et al. FOOD RESEARCH INTERNATIONAL
- Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics
- (2017) Glenn R. Gibson et al. Nature Reviews Gastroenterology & Hepatology
- Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis
- (2017) Felipe S. Vianna et al. SMALL RUMINANT RESEARCH
- Correlation between in vitro and in vivo assays in selection of probiotics from traditional species of bacteria
- (2017) Gabriel Vinderola et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour
- (2017) A.L.D. Batista et al. Journal of Functional Foods
- Probiotics, prebiotics and colorectal cancer prevention
- (2016) Padma Ambalam et al. BEST PRACTICE & RESEARCH IN CLINICAL GASTROENTEROLOGY
- Rheological and textural properties of goat and cow milk set type yoghurts
- (2016) J. Miocinovic et al. INTERNATIONAL DAIRY JOURNAL
- Probiotics- the journey continues
- (2016) Linda V Thomas INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Physicochemical evaluation of sheep milk yogurts containing different levels of inulin
- (2016) C.F. Balthazar et al. JOURNAL OF DAIRY SCIENCE
- Appraisal of the anti-cancer potential of probiotic Pediococcus pentosaceus GS4 against colon cancer: in vitro and in vivo approaches
- (2016) Vinay Dubey et al. Journal of Functional Foods
- The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic
- (2014) Colin Hill et al. Nature Reviews Gastroenterology & Hepatology
- Change of fatty acid profile, including conjugated linoleic acid (CLA) content, during refrigerated storage of yogurt made of cow and sheep milk
- (2013) Amalia Serafeimidou et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt
- (2012) Danielle Cristina Guimarães da Silva et al. CIENCIA RURAL
- Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk
- (2012) C. Senaka Ranadheera et al. FOOD CHEMISTRY
- Physicochemical, rheological and stability characterization of a caramel flavored yogurt
- (2012) Manuel Octavio Ramírez-Sucre et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water
- (2011) L. Trigueros et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Resistant starch as functional ingredient: A review
- (2010) E. Fuentes-Zaragoza et al. FOOD RESEARCH INTERNATIONAL
- Nutritional and therapeutic value of fermented caprine milk
- (2010) VEDRAN SLAČANAC et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Effects of extruded linseed supplementation on n-3 fatty acids and conjugated linoleic acid in milk and cheese from ewes
- (2009) P. Gómez-Cortés et al. JOURNAL OF DAIRY SCIENCE
- Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology
- (2009) Laura Sanz Ceballos et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk
- (2008) Maria Vargas et al. INTERNATIONAL DAIRY JOURNAL
- Effect of diet supplementation with sunflower oil on milk production, fatty acid profile and ruminal fermentation in lactating dairy ewes
- (2008) Gonzalo Hervás et al. JOURNAL OF DAIRY RESEARCH
- Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises)
- (2007) Dayane R. Izidoro et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started