Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties

International Journal of Food Microbiology

Volumn 155, Issue 3, 2012, Pages 120-127

  Coda, Rossana ^a   Lanera, Alessia ^a   Trani, Antonio ^a   Gobbetti, Marco ^a   Di Cagno, Raffaella ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Cereals; Concentrated grape must; Lactic acid bacteria; Soy; Vegetable yogurt like beverages

Indexed keywords

AMINO ACID; ASCORBIC ACID; FRUCTOSE; GLUCOSE; LACTIC ACID; MALIC ACID; POLYPHENOL DERIVATIVE; VOLATILE AGENT; YOGHURT;

ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL STRAIN; BARLEY; BEVERAGE; CEREAL; CONTROLLED STUDY; FERMENTATION; FOOD STORAGE; GELATINIZATION; GRAPE MUST; INOCULATION; LACTOBACILLUS PLANTARUM; MASS FRAGMENTOGRAPHY; MICROBIOLOGICAL PARAMETERS; NONHUMAN; NUTRITIONAL PARAMETERS; OAT; RICE; SENSORY ANALYSIS; SOLID PHASE MICROEXTRACTION; SOYBEAN; VEGETABLE YOGURT LIKE BEVERAGE;

ADULT; AVENA SATIVA; BEVERAGES; CEREALS; FEMALE; FERMENTATION; FLOUR; FOOD HANDLING; FOOD MICROBIOLOGY; HORDEUM; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS PLANTARUM; MALE; ORYZA SATIVA; SOYBEANS; TRITICUM; VEGETABLE PROTEINS; VISCOSITY; VITIS; YOGURT;

BACTERIA (MICROORGANISMS); HORDEUM; LACTOBACILLUS PLANTARUM; TRITICUM DICOCCON; VITACEAE;

EID: 84859214450     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.01.016     Document Type: Article

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