Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces

Food Research International

Volumn 85, Issue , 2016, Pages 200-208

  Zalazar, Aldana L ^a,b   Gliemmo, María F ^a,b   Campos, Carmen A ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Guar gum; Oil; Simulating acid sauces; Structure; Xanthan gum; Zygosaccharomyces bailii

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; STABILITY; STRUCTURE (COMPOSITION); SYSTEM STABILITY; YEAST; YIELD STRESS;

GUAR GUMS; MODIFIED GOMPERTZ EQUATIONS; PHYSICAL STABILITY; RHEOLOGICAL MEASUREMENTS; SIMULATING ACID SAUCES; SPECIFIC GROWTH RATE; SYSTEM COMPOSITION; ZYGOSACCHAROMYCES BAILII;

XANTHAN GUM;

EID: 84966709091     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.04.040     Document Type: Article

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