Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin

Fermentation of available sugars in milk by yogurt starter culture initially and later by Saccharomyces boulardii (Probiotic yeast) improves the bioavailability of nutrients and produces bioactive substances and volatile compounds that enhance consumer acceptability. The combination of S. boulardii,...

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Detalles Bibliográficos
Autores principales: Sarwar, Abid, Al-Dalali, Sam, Aziz, Tariq, Yang, Zhennai, Ud Din, Jalal, Khan, Ayaz Ali, Daudzai, Zubaida, Syed, Quratulain, Nelofer, Rubina, Qazi, Nazif Ullah, Jian, Zhang, Dablool, Anas S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317841/
https://www.ncbi.nlm.nih.gov/pubmed/35887468
http://dx.doi.org/10.3390/jof8070713

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317841/
https://www.ncbi.nlm.nih.gov/pubmed/35887468
http://dx.doi.org/10.3390/jof8070713

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