Open Access
Issue |
BIO Web Conf.
Volume 143, 2024
The 5th International Conference on Bioenergy and Environmentally Sustainable Agriculture Technology (ICoN-BEAT 2024)
|
|
---|---|---|
Article Number | 03001 | |
Number of page(s) | 9 | |
Section | Food Science | |
DOI | https://doi.org/10.1051/bioconf/202414303001 | |
Published online | 25 November 2024 |
- H. G. Hadi, E. M. Hadi, M. Gholamreza, H. M. Amin, Scientific and technical aspects of yogurt fortification: A review. Food Sci. Hum Wellness. 4, 1–8 (2015) [CrossRef] [Google Scholar]
- Dairy Council, The Nutritional Composition of Dairy Products. (Dairy Council, London, 2013) [Google Scholar]
- D.A. Savaiano, Lactose digestion from yogurt: mechanism and relevance. Am. J. Clin. Nutr. 99, 1251–1255 (2014) [Google Scholar]
- S. Sarkar, Potential benefits of probiotics for preterm infants: a review. J. Nutr. Ther. 5, 55–63 (2016) [CrossRef] [Google Scholar]
- J. Eales, I. Lenoir-Wijnkoop, S. King, H. Wood, F. J. Kok, R. Shamir, A. Prentice, M. Edwards, J. Glanville, R. L. Atkinson, Is consuming yoghurt associated with weight management outcomes? Results from a systematic review. Int. J. Obes., 40, 731–746 (2016) [CrossRef] [PubMed] [Google Scholar]
- S. Sarkar, Potentiality of probiotic yoghurt as a functional food–a review. Nutr. Food Sci. 49, 182–202 (2019) [CrossRef] [Google Scholar]
- G. K. Deshwal, S. Tiwari, A. Kumar, R. K. Raman, S. Kadyan, Review on factors affecting and control of post-acidification in yoghurt and related products. Trends Food Sci. Technol. 109, 499–512 (2021) [CrossRef] [Google Scholar]
- S. Surono, A. Hosono, Starter Cultures. In: Fuquay JW, Fox PF and McSweeney PLH (eds.), Encyclopedia of Dairy Sciences, Second Edition. 2, 477–482 (Academic Press, San Diego, 2011) [CrossRef] [Google Scholar]
- W. J. Lee, J. A. Lucey, Formation and physical properties of yogurt. Asian-Australas. J. Anim. Sci. 23, 1127–1136 (2010) [CrossRef] [Google Scholar]
- R. P. D. S. Oliveira, A. C. R. Florence, P. Perego, M. N. De Oliveira, A. Converti, Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk. Int. J. Food Microbiol. 145, 22–27 (2011) [CrossRef] [Google Scholar]
- H.T.H. Nguyen, L. Ong, S. E. Kentish, S. L. Gras, The effect of fermentation temperature on the microstructure, physicochemical and rheological properties of probiotic buffalo yoghurt. Food Bioprocess Technol. 7, 2538–2548 (2014) [CrossRef] [Google Scholar]
- P. Savard, B. Lamarche, M.E. Paradis, H. Thiboutot, E. Laurin, D. Roy, Impact of Bifidobacterium animalis subsp. lactis BB-12 and, Lactobacillus acidophilus LA-5containing yoghurt, on fecal bacterial counts of healthy adults. Int. J. Food Microbiol. 149, 50–57 (2011) [CrossRef] [Google Scholar]
- G. Priadi, F. Setiyoningrum, F. Afiati, The shelf life of yogurt starter and its derivatives based on the microbiological, physical and sensory aspects, in IOP Conference Series: Earth and Environmental Science, IOP Publishing. 462, 012014 (2020) [CrossRef] [Google Scholar]
- J. H. Nam, Y. S. Cho, B. Rackerby, L. Goddik, S. H. Park, Shifts of microbiota during cheese production: Impact on production and quality. Appl. Microbiol. Biotechnol. 105, 2307–2318 (2021) [CrossRef] [PubMed] [Google Scholar]
- H. Tang, W. Huang, Y. F. Yao, The metabolites of lactic acid bacteria: classification, biosynthesis and modulation of gut microbiota. Microb. Cell 10, 49 (2023) [CrossRef] [Google Scholar]
- A. Krastanov, P. J. Yeboah, N. D. Wijemanna, A. S. Eddin, R. D. Ayivi, S. A. Ibrahim, Volatile aromatic flavor compounds in yogurt: A review. In: S. A. Ibrahim, (ed). Current Issues and Advances in the Dairy Industry, (IntechOpen, London, 2023). [Google Scholar]
- National Standardization Agency of Indonesia, Yogurt. (Badan Standardisasi Nasional, Jakarta, 2009) [Google Scholar]
- N. M. Meybodi, A. M. Mortazavian, M. Arab, A. Nematollahi, Probiotic viability in yoghurt: A review of influential factors. Int. Dairy J. 109, 104793 (2020) [CrossRef] [Google Scholar]
- H. Horiuchi, Y. Sasaki, Effect of oxygen on symbiosis between Lactobacillus bulgaricus and Streptococcus thermophilus. J. Dairy Sci. 95, 2904–2909 (2012) [CrossRef] [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.