Developing novel synbiotic low-fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and <i>Lactobacillus casei</i> survival.

Ghaderi-Ghahfarokhi, Maryam; Yousefvand, Amin; Ahmadi Gavlighi, Hassan; Zarei, Mehdi; Farhangnia, Peyman

Developing novel synbiotic low-fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival.

Ghaderi-Ghahfarokhi, Maryam; Yousefvand, Amin; Ahmadi Gavlighi, Hassan; Zarei, Mehdi; Farhangnia, Peyman.

Afiliação

Ghaderi-Ghahfarokhi M; Department of Food Hygiene Faculty of Veterinary Medicine Shahid Chamran University of Ahvaz Ahvaz Iran.
Yousefvand A; Department of Food Hygiene Faculty of Veterinary Medicine Shahid Chamran University of Ahvaz Ahvaz Iran.
Ahmadi Gavlighi H; Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran.
Zarei M; Department of Food Hygiene Faculty of Veterinary Medicine Shahid Chamran University of Ahvaz Ahvaz Iran.
Farhangnia P; Research and Development Unit Khuzestan Pegah Dairy Company Shush Iran.

Food Sci Nutr ; 8(8): 4491-4504, 2020 Aug.

Article em En | MEDLINE | ID: mdl-32884729

Palavras-chave

Lactobacillus casei; lowfat yogurt; prebiotic; synbiotic; tragacanth gum

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2020 Tipo de documento: Article