High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt

Food Research International

Volumn 40, Issue 4, 2007, Pages 510-519

  Penna, A L B ^a,b   Subbarao Gurram, ^a,b   Barbosa Canovas G V ^a,b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

High hydrostatic pressure; Microstructure; Probiotics; Yogurt

Indexed keywords

BACTERIA; CROSSLINKING; HEAT TREATMENT; HYDROSTATIC PRESSURE; MICROSTRUCTURE; OILS AND FATS;

HIGH HYDROSTATIC PRESSURE; PROBIOTICS; SKIM MILK; YOGURT;

DAIRY PRODUCTS;

BIFIDOBACTERIUM LONGUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 33947322184     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.01.001     Document Type: Article

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