Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt

LWT

Volumn 47, Issue 2, 2012, Pages 512-515

  Cruz, Adriano G ^a   Castro, Wellington F ^a   Faria, Jose A F ^a   Bogusz, Stanislau ^a   Granato, Daniel ^b   Celeguini, Renata M S ^a   Lima Pallone, Juliana ^a   Godoy, Helena T ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Centro Universitario das Faculdades Metropolitanas Unidas   (Brazil)

Author keywords

Glucose oxidase; Oxygen; Probiotic yogurt

Indexed keywords

DAIRIES; DAIRY PRODUCTS; GLUCOSE; GLUCOSE SENSORS; OXIDATIVE STRESS; OXYGEN; PROBIOTICS;

AROMA COMPOUNDS; BIFIDOBACTERIA; COMBINED EFFECT; CONTROL SAMPLES; GLUCOSE OXIDASE SYSTEM; OXYGEN CONTENT; PROBIOTIC YOGURT; REFRIGERATED STORAGES;

GLUCOSE OXIDASE;

EID: 84858706316     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.01.037     Document Type: Article

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