Spray Drying Yogurt Incorporating Hydrocolloids: Structural Analysis, Acetaldehyde Content, Viable Bacteria, and Rheological Properties

Food and Bioprocess Technology

Volumn 5, Issue 2, 2012, Pages 560-567

  Rascón Díaz, Martha P ^a   Tejero, J M ^a   Mendoza Garcia, Patricia G ^a   García, Hugo Sergio ^a   Salgado Cervantes, Marco A ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Acetaldehyde retention; Dried yogurt; Hydrocolloids; Microbial viability; Microstructure

Indexed keywords

BEAN GUM; CARRAGEENANS; DRIED YOGURT; DRYING PROCESS; HYDROCOLLOIDS; MATRIX; MICROBIAL VIABILITY; RHEOLOGICAL PROPERTY;

ACETALDEHYDE; COLLOIDS; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING; YIELD STRESS;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 84856609042     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0312-x     Document Type: Article

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