Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt

Food Research International

Volumn 43, Issue 1, 2010, Pages 218-223

  Martin, F ^a   Cayot, N ^b   Vergoignan, C ^b   Journaux, L ^c   Gervais, P ^a   Cachon, R ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Exopolysaccharides; Gel structure; Lactobacillus delbrueckii subsp. bulgaricus; Non fat yoghurt; Oxidoreduction potential; Streptococcus thermophilus

Indexed keywords

LACTIC ACID; METABOLITES; RHEOLOGY;

EXOPOLYSACCHARIDES; GEL STRUCTURES; LACTOBACILLUS DELBRUECKII; NON-FAT YOGHURT; OXIDO-REDUCTION; STREPTOCOCCUS THERMOPHILUS;

BUBBLE FORMATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 72449188594     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.032     Document Type: Article

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