Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

International Journal of Food Microbiology

Volumn 185, Issue , 2014, Pages 17-26

  Luana, Nionelli ^a   Rossana, Coda ^b   Curiel, José Antonio ^a   Kaisa, Poutanen ^b,c   Marco, Gobbetti ^a   Rizzello, Carlo Giuseppe ^a  

^a UNIVERSITY OF BARI   (Italy)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^c UNIVERSITY OF EASTERN FINLAND   (Finland)

Author keywords

Fermentation; Lactic acid bacteria; Oat flakes; Starters

Indexed keywords

ACETIC ACID; ALCOHOL; AMINO ACID; BETA GLUCAN; CARBOXYLIC ACID; LACTIC ACID; POLYPHENOL DERIVATIVE; YOGHURT;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL GROWTH; BEVERAGE; CEREAL; COLORIMETRY; CONTROLLED STUDY; DIETARY FIBER; ENZYME ISOLATION; FERMENTATION; FLAVOR; FOOD COLOR; FOOD PROCESSING; HYDROLYSIS; IN VITRO STUDY; INOCULATION; LACTIC ACID BACTERIUM; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; NONHUMAN; OAT; OAT FLAKE BEVERAGE; ODOR; PH; SENSORY ANALYSIS; VISCOMETRY; VISCOSITY;

FERMENTATION; LACTIC ACID BACTERIA; OAT FLAKES; STARTERS;

AVENA SATIVA; BEVERAGES; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLACEAE; POLYPHENOLS; TASTE; YOGURT;

EID: 84902124595     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.05.004     Document Type: Article

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