Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology

Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and conside...

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Detalles Bibliográficos
Autores principales: Yu, Hyung-Seok, Lee, Na-Kyoung, Jeon, Hye-Lin, Eom, Su Jin, Yoo, Mi-Young, Lim, Sang-Dong, Paik, Hyun-Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942559/
https://www.ncbi.nlm.nih.gov/pubmed/27433115
http://dx.doi.org/10.5851/kosfa.2016.36.3.427

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942559/
https://www.ncbi.nlm.nih.gov/pubmed/27433115
http://dx.doi.org/10.5851/kosfa.2016.36.3.427

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