Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice

Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added into yogurt at different ratios. The pH of yogurt a...

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Detalles Bibliográficos
Autores principales: Kang, Su-Hyun, Yu, Mi-Sang, Kim, Jeong-Mee, Park, Sung-Kwon, Lee, Chi-Ho, Lee, Hong-Gu, Kim, Soo-Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048376/
https://www.ncbi.nlm.nih.gov/pubmed/30018490
http://dx.doi.org/10.5851/kosfa.2018.38.3.451

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048376/
https://www.ncbi.nlm.nih.gov/pubmed/30018490
http://dx.doi.org/10.5851/kosfa.2018.38.3.451

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