Soybean peptides promote yoghurt fermentation and quality.

Hu, Yue; Li, You; Liu, Xinqi

Hu, Yue; Li, You; Liu, Xinqi.

Afiliação

Hu Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China.
Li Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China. li0187@163.com.
Liu X; Department of Food Quality and Safety, School of Food and Health, Beijing Technology and Business University, No 33, Fucheng Road, Haidian District, Beijing, 100048, China. li0187@163.com.

Biotechnol Lett ; 42(10): 1927-1937, 2020 Oct.

Article em En | MEDLINE | ID: mdl-32419046

Assuntos

Proteínas de Soja; Iogurte; Carga Bacteriana/efeitos dos fármacos; Feminino; Fermentação/efeitos dos fármacos; Fermentação/fisiologia; Aromatizantes; Humanos; Lactobacillales/efeitos dos fármacos; Lactobacillales/metabolismo; Masculino; Peptídeos/metabolismo; Peptídeos/farmacologia; Proteínas de Soja/metabolismo; Proteínas de Soja/farmacologia; Iogurte/análise; Iogurte/microbiologia; Iogurte/normas

Palavras-chave

Lactic acid bacteria; Soybean peptides; Yoghurt flavor; Yoghurt sensory evaluation; Yoghurt texture

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Iogurte / Proteínas de Soja Limite: Female / Humans / Male Idioma: En Revista: Biotechnol Lett Ano de publicação: 2020 Tipo de documento: Article

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