The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt

Food and Function

Volumn 8, Issue 6, 2017, Pages 2121-2132

  Silva, Francyeli Araújo ^a   De Oliveira, Maria Elieidy Gomes ^b   De Figueirêdo, Rossana Maria Feitosa ^b   Sampaio, Karoliny Brito ^a   De Souza, Evandro Leite ^a   De Oliveira, Carlos Eduardo Vasconcelos ^a   Pintado, Maria Manuela Estevez ^c   De Cassia Ramos, Rita ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b FEDERAL UNIVERSITY OF CAMPINA GRANDE   (Brazil)

^c CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; FOOD TECHNOLOGY; NUTRITION;

FUNCTIONAL PROPERTIES; NUTRITIONAL PROPERTIES; PROBIOTIC CULTURES; PROBIOTIC LACTOBACILLI; QUALITY CHARACTERISTIC; REFRIGERATED STORAGES; SENSORY ACCEPTANCE; SENSORY CHARACTERISTICS;

DAIRY PRODUCTS;

FOOD ADDITIVE; PROBIOTIC AGENT; YOGHURT;

ANIMAL; CHEMISTRY; FERMENTATION; FOOD HANDLING; GOAT; HUMAN; LACTOBACILLUS ACIDOPHILUS; METABOLISM; MICROBIOLOGY; MILK; TASTE; VITIS;

ANIMALS; FERMENTATION; FOOD ADDITIVES; FOOD HANDLING; GOATS; HUMANS; LACTOBACILLUS ACIDOPHILUS; MILK; PROBIOTICS; TASTE; VITIS; YOGURT;

EID: 85018297929     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c6fo01795a     Document Type: Article

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