Physicochemical and sensory characteristics of a medicinal soy yogurt containing health-benefit ingredients

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 1, 2009, Pages 170-175

  Pyo, Young Hee ^a   Song, Sun Mi ^b  

^a Sungshin Women's University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Free amino acids; GABA; Isoflavones; Physicochemical properties; Sensory characteristics; Soy yogurt; Statins

Indexed keywords

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; MONASCUS;

4 AMINOBUTYRIC ACID; HYDROXYMETHYLGLUTARYL COENZYME A REDUCTASE INHIBITOR; ISOFLAVONE DERIVATIVE; YOGHURT;

ARTICLE; COLD; FERMENTATION; FOOD PRESERVATION; HEALTH PROMOTION; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; MONASCUS; PHYSICAL CHEMISTRY; SENSATION; SOYBEAN; TIME;

COLD TEMPERATURE; FERMENTATION; FOOD PRESERVATION; GAMMA-AMINOBUTYRIC ACID; HEALTH PROMOTION; HYDROXYMETHYLGLUTARYL-COA REDUCTASE INHIBITORS; ISOFLAVONES; LACTOBACILLUS; MONASCUS; PHYSICOCHEMICAL PHENOMENA; SENSATION; SOY FOODS; TIME FACTORS; YOGURT;

EID: 59849112841     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8026952     Document Type: Article

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