Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt

LWT

Volumn 105, Issue , 2019, Pages 371-376

  Costa, Marília F ^a   Pimentel, Tatiana C ^b   Guimaraes, Jonas T ^c   Balthazar, Celso F ^c   Rocha, Ramon S ^a,c   Cavalcanti, Rodrigo N ^d   Esmerino, Erick A ^c   Freitas, Mônica Q ^c   Raices, Renata S L ^a   Silva, Márcia C ^a   Cruz, Adriano G ^a  

^a INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^b INSTITUTO FEDERAL DO PARANÁ   (Brazil)

^c FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^d UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Greek yogurt; Prebiotic; Rheology; Volatile compound

Indexed keywords

DAIRIES; DAIRY PRODUCTS; FLAVOR COMPOUNDS; POLYSACCHARIDES; QUALITY CONTROL; RHEOLOGY;

FRUCTO-OLIGOSACCHARIDES; GALACTO-OLIGOSACCHARIDES; GREEK YOGURT; PREBIOTICS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PARAMETER; VOLATILE COMPOUNDS; XYLOOLIGOSACCHARIDE;

VOLATILE ORGANIC COMPOUNDS;

EID: 85061730654     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.02.007     Document Type: Article

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