Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 204-214

  Lazaridou, Athina ^a   Serafeimidou, Amalia ^a   Biliaderis, Costas G ^a   Moschakis, Thomas ^a   Tzanetakis, Nikolaos ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Fermentation; Milk gels; Oat glucan; Probiotics; Rheology; Yogurt starter culture

Indexed keywords

ACIDIFICATION; BACTERIA; COLD STORAGE; FERMENTED MILK; FOOD STORAGE; GELATION; GELS; KINETICS; PHASE SEPARATION; PROTEINS;

FERMENTATION TEMPERATURE; GEL STRUCTURES; GLUCANS; MILK GELS; OAT Β-GLUCAN; PROBIOTIC STRAIN; PROBIOTICS; SKIMMED MILK; STARTER CULTURES; YOGURT STARTER CULTURE;

FERMENTATION;

EID: 84893654864     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.01.015     Document Type: Article

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