Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract

LWT

Volumn 64, Issue 2, 2015, Pages 1028-1035

  Pelaes Vital, Ana Carolina ^a   Goto, Priscila Akie ^a   Hanai, Letícia Naomi ^a   Gomes da Costa, Sandra Maria ^a   de Abreu Filho, Benício Alves ^a   Nakamura, Celso Vataru ^a   Matumoto Pintro, Paula Toshimi ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

Gel formation; Polyphenols; Syneresis; Texture; Yogurt microstructure

Indexed keywords

ADHESIVES; ANTIOXIDANTS; COLD STORAGE; DAIRY PRODUCTS; LACTIC ACID; RHEOLOGY; TEXTURES;

ANTI-OXIDANT ACTIVITIES; GEL FORMATION; LACTOBACILLUS BULGARICUS; POLYPHENOLS; RHEOLOGICAL CHARACTERISTICS; STREPTOCOCCUS THERMOPHILUS; SYNERESIS; TEXTURE PROFILE ANALYSIS;

DAIRIES;

EID: 84944389106     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.003     Document Type: Article

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