Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Comprehensive Reviews in Food Science and Food Safety

Volumn 18, Issue 4, 2019, Pages 867-882

  Ranadheera, C S ^a   Evans, C A ^b   Baines, S K ^c   Balthazar, Celso F ^d   Cruz, Adriano G ^e   Esmerino, Erick A ^d   Freitas, Mônica Q ^d   Pimentel, Tatiana C ^f   Wittwer, A E ^a   Naumovski, N ^g,h   Graça, Juliana S ⁱ   Sant'Ana, Anderson S ⁱ   Ajlouni, S ^a   Vasiljevic, T ^j  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b UNIVERSITY OF NEWCASTLE   (Australia)

^c UNIVERSITY OF NEWCASTLE   (Australia)

^d FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^e Federal Rural of Rio de Janeiro University   (Brazil)

^f INSTITUTO FEDERAL DO PARANÁ   (Brazil)

^g UNIVERSITY OF CANBERRA   (Australia)

^h Univ of Campinas ^*  (Australia)

ⁱ UNIVERSITY OF CAMPINAS   (Brazil)

^j VICTORIA UNIVERSITY   (Australia)

more..

Author keywords

dairy; fermentation; goat milk; probiotic viability; sensory evaluation

Indexed keywords

BACTERIA; DAIRIES; FERMENTED MILK; FLAVOR COMPOUNDS; MAMMALS; PHYSICOCHEMICAL PROPERTIES; VOLATILE ORGANIC COMPOUNDS;

DELIVERY CAPACITY; GOAT'S MILK; MILK PRODUCTS; PHYSICOCHEMICAL ASPECTS; PROBIOTIC BACTERIA; PROBIOTIC VIABILITY; PROBIOTICS; PRODUCT DELIVERY; SENSORY ATTRIBUTES; SENSORY PROPERTIES;

PROBIOTICS;

EID: 85065642012     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12447     Document Type: Article

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