Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk

Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks

(2010) R. Mohammadi et al.   FOOD REVIEWS INTERNATIONAL

Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk

(2010) Ricardo Pinheiro De Souza Oliveira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins

(2010) Ana Paula Marafon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus

(2009) C.P. Champagne et al.   FOOD RESEARCH INTERNATIONAL

The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk

(2009) RICARDO PINHEIRO DE SOUZA OLIVEIRA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: The effect of inulin

(2009) Ricardo Pinheiro De Souza Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modelling of acidification kinetics and textural properties indahi(Indian yogurt) made from buffalo milk using response surface methodology

(2008) SHIBY VARGHESE K. et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk

(2008) Ricardo P.S. Oliveira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin

(2008) Charles S. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk

(2008) V. Ferragut et al.   JOURNAL OF FOOD ENGINEERING

Trends in non-dairy probiotic beverages

(2007) Flávera C. Prado et al.   FOOD RESEARCH INTERNATIONAL

Creaminess in relation to consistency and particle size in stirred fat-free yogurt

(2007) Philippe Cayot et al.   INTERNATIONAL DAIRY JOURNAL