Process Optimization and Product Characteristics of Pea Protein Fermented Milk

被引：0
|
作者：
Hou, Wenjuan [1 ]
Qin, Yang [1 ]
Zhang, Dan [1 ]
Jiang, Xinjie [2 ]
Yu, Zhongna [2 ]
Geng, Xin [1 ,3 ]
Du, Qijing [1 ,3 ]
Jiang, Hongning [1 ,3 ]
Yang, Yongxin [1 ,3 ]
Fan, Rongbo [1 ,2 ,3 ]
机构：
[1] College of Food Science and Engineering, Qingdao Agricultural University, Shandong Technology Innovation Center of Special Food, Qingdao,266109, China
[2] Haidu College, Qingdao Agricultural University, Yantai,265100, China
[3] Qingdao Institute of Special Food, Qingdao,266109, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 02期
关键词：
32;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：175 / 182
相关论文
共 50 条
  • [41] Cows milk protein genotypes: quality and stability of raw milk, pasteurized milk and fermented milk
    Vegarud, GE
    Langsrud, T
    Brovold, MJ
    Devold, TG
    Henriksen, BO
    Oyaas, J
    Alestrom, P
    Lien, S
    Steine, T
    Rogne, S
    INTERNATIONAL DAIRY JOURNAL, 1999, 9 (3-6) : 399 - 400
  • [42] Some probiotic characteristics of a fermented milk product based on microbiota of "Tibetan kefir grains" cultivated in Ukrainian household
    Kukhtyn, Mykola
    Vichko, Olena
    Horyuk, Yulia
    Shved, Olga
    Novikov, Volodymyr
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (01): : 252 - 257
  • [43] Some probiotic characteristics of a fermented milk product based on microbiota of “Tibetan kefir grains” cultivated in Ukrainian household
    Mykola Kukhtyn
    Olena Vichko
    Yulia Horyuk
    Olga Shved
    Volodymyr Novikov
    Journal of Food Science and Technology, 2018, 55 : 252 - 257
  • [44] Preparation and characteristics of lactic acid fermented cowpea milk
    A. I. Sanni
    A. A. Onilude
    E. O. Adeleke
    Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 1999, 208 : 225 - 229
  • [45] Bifidobacteria: Characteristics and potential for application in fermented milk products
    Shah, NP
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1997, 52 (01): : 16 - 21
  • [46] Preparation and characteristics of lactic acid fermented cowpea milk
    Sanni, AI
    Onilude, AA
    Adeleke, EO
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1999, 208 (03): : 225 - 229
  • [47] Characteristics of carbonated fermented milk and survival of probiotic bacteria
    Vinderola, CG
    Gueimonde, M
    Delgado, T
    Reinheimer, JA
    de los Reyes-Gavilán, CG
    INTERNATIONAL DAIRY JOURNAL, 2000, 10 (03) : 213 - 220
  • [48] Process Optimization and Analysis of Product Quality of Blueberry and Corn Peptide Fermented by Mixed Lactic Acid Bacteria
    Cong, Shanzi
    Zhang, Xinxin
    Zhao, Hongji
    Sun, Meng
    Hu, Nan
    FERMENTATION-BASEL, 2024, 10 (09):
  • [49] Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk
    Dimitrellou, Dimitra
    Salamoura, Chrysoula
    Kontogianni, Artemis
    Katsipi, Despoina
    Kandylis, Panagiotis
    Zakynthinos, George
    Varzakas, Theodoros
    MICROORGANISMS, 2019, 7 (09)
  • [50] Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics?
    Holanda Cavalcanti, Natalia Sufiatti
    Pimentel, Tatiana Colombo
    Magnani, Marciane
    Bertoldo Pacheco, Maria Teresa
    Alves, Susana Paula
    Branquinho Bessa, Rui Jose
    da Silva Sant'ana, Amanda Marilia
    Ramos do Egypto Queiroga, Rita de Cassia
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 144
12345