Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir

Food Chemistry

Volumn 126, Issue 1, 2011, Pages 249-253

  Magalhães, Karina T ^a,b   Dragone, Giuliano ^b   De Melo Pereira, Gilberto V ^a   Oliveira, José M ^b   Domingues, Lucília ^b   Teixeira, José A ^b   E Silva, João B Almeida ^c   Schwan, Rosane F ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSITY OF MINHO   (Portugal)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Beverages; Cheese whey; Kefir; Lactose; Milk

Indexed keywords

1-BUTANOL; 1-HEXANOL; 1-PROPANOL; 2-METHYL-1-BUTANOL; BIOCHEMICAL CHANGES; CHEESE WHEY; COMPARATIVE STUDIES; ETHANOL PRODUCTION; ETHYL ACETATES; HIGHER ALCOHOLS; KEFIR; KEFIR GRAINS; LACTOSE; MILK; VOLATILE COMPOUNDS;

ACETALDEHYDE; ACETIC ACID; ESTERS; ETHANOL; FERMENTATION; LACTIC ACID; ORGANIC ACIDS; PROPANOL; SUGARS; VOLATILE ORGANIC COMPOUNDS;

SUBSTRATES;

ACETALDEHYDE; ACETIC ACID; ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; CARBOXYLIC ACID; KEFIR; LACTIC ACID; LACTOSE; VOLATILE AGENT;

ALCOHOL PRODUCTION; ARTICLE; BEVERAGE; BIOCHEMISTRY; CHEESE WHEY; DEPROTEINIZED CHEESE WHEY; FERMENTATION; MILK; WHEY;

EID: 78650197144     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.012     Document Type: Article

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