Physicochemical and sensory characteristics of soy yogurt fermented with Bifidobacterium breve K-110, Streptococcus thermophilus 3781, or Lactobacillus acidophilus Q509011
- 28 February 2010
- journal article
- Published by Springer Science and Business Media LLC in Food Science and Biotechnology
- Vol. 19 (1), 107-113
- https://doi.org/10.1007/s10068-010-0015-0
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- Rheological Properties and Sensory Characteristics of Set-Type Soy YogurtJournal of Agricultural and Food Chemistry, 2007
- Soyasaponin I and Sapongenol B Have Limited Absorption by Caco-2 Intestinal Cells and Limited Bioavailability in WomenJournal of Nutrition, 2004
- Antiproliferative crude soy saponin extract modulates the expression of IκBα, protein kinase C, and cyclooxygenase-2 in human colon cancer cellsCancer Letters, 2004
- Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracaseiInternational Dairy Journal, 2003
- Constitutive .BETA.-Glucosidases Hydrolyzing Ginsenoside Rb1 and Rb2 from Human Intestinal Bacteria.Biological & Pharmaceutical Bulletin, 2000
- ProbioticsEuropean Journal of Gastroenterology & Hepatology, 1999
- Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probioticsTrends in Food Science & Technology, 1999
- Role of Human IntestinalPrevotella orisin Hydrolyzing Ginseng SaponinsPlanta Medica, 1997
- Composition and characterization of soyabean and related productsCritical Reviews in Food Science and Nutrition, 1997
- Composition and structure of "Group A saponin" in soybean seed.Agricultural and Biological Chemistry, 1991