Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions

LWT

Volumn 99, Issue , 2019, Pages 423-430

  Lopes, Rita P ^a   Mota, Maria J ^a   Pinto, Carlos A ^a   Sousa, Sérgio ^b   Lopes da Silva, José A ^a   Gomes, Ana M ^b   Delgadillo, Ivonne ^a   Saraiva, Jorge A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

High pressure; Microbiology; Physical properties; Temperature; Yogurt fermentation

Indexed keywords

DAIRIES; DAIRY PRODUCTS; FERMENTATION; LACTIC ACID; MICROBIOLOGY; PHYSICAL PROPERTIES; TEMPERATURE; TEXTURES;

DIFFERENT PRESSURES; FERMENTATION CONDITIONS; FERMENTATION KINETICS; FERMENTATIVE PROCESS; HIGH PRESSURE; LACTIC ACID FERMENTATION; LACTOBACILLUS BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

PRESSURE;

EID: 85054430608     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.09.074     Document Type: Article

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