Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

Food Research International

Volumn 51, Issue 2, 2013, Pages 723-728

  Cruz, A G ^a,b   Castro, W F ^a   Faria, J A F ^a   Bolini, H M A ^a   Celeghini, R M S ^a   Raices, R S L ^b   Oliveira, C A F ^c   Freitas, M Q ^d   Conte Junior C A ^d   Marsico E T ^d  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

^d FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

Glucose oxidase; Oxidative stress; Packaging system

Indexed keywords

AROMA COMPOUNDS; BIFIDOBACTERIUM LONGUM; DIACETYL; LACTOBACILLUS ACIDOPHILUS; MICROBIOLOGICAL ANALYSIS; ORGANIC ACID PRODUCTIONS; OXYGEN PERMEABILITY; PACKAGING SYSTEM; PLASTIC MATERIALS; PLASTIC PACKAGING; PROBIOTIC BACTERIA; PROBIOTIC YOGURT; PROBIOTICS; PRODUCTION OF; PROTEOLYTIC ACTIVITIES; REFRIGERATED STORAGES; TRANSFER RATES;

ACETIC ACID; ALDEHYDES; BACILLI; GLUCOSE OXIDASE; GLUCOSE SENSORS; ORGANIC ACIDS; OXIDATIVE STRESS; OXYGEN PERMEABLE MEMBRANES; PACKAGING MACHINES; PLASTIC CONTAINERS; PROTEOLYSIS;

DAIRY PRODUCTS;

EID: 84874432869     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.028     Document Type: Article

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