Analysis of Volatile Compounds in Probiotic Yogurt during Storage through Solid-phase Microextraction Gas Chromatography

References (19)

1. 1 The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic [DOI]
2. 2 Probiotic functional foods: Survival of probiotics during processing and storage [DOI]
3. 3 Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt [DOI]
4. 4 Solid-Phase Microextraction for Flavor Analysis [DOI]
5. 5 Effect of acidification on the activity of probiotics in yoghurt during cold storage [DOI]
6. 6 Enumeration of Lactobacillus casei in the presence of L. acidophilus, bifidobacteria and lactic starter bacteria in fermented dairy products [DOI]
7. 7 Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk [DOI]
8. 8 Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life [DOI]
9. 9 Metabolism and biochemical characteristics of yogurt bacteria. A review [DOI]
10. 10 The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate [DOI]
11. 11 Volatile Fraction of Milk: Comparison between Purge and Trap and Solid Phase Microextraction Techniques [DOI]
12. 12 Influence of Starter Culture on Flavor and Headspace Volatile Profiles of Fermented Whey and Whey Produced from Fermented Milk [DOI]
13. 13 Effect of yoghurt containing Bifidobacterium lactis Bb12®on faecal excretion of secretory immunoglobulin A and human beta-defensin 2 in healthy adult volunteers [DOI]
14. 14 Conjugated Linoleic Acid Content and Organoleptic Attributes of Fermented Milk Products Produced with Probiotic Bacteria [DOI]
15. 15 CARACTERÍSTICAS FÍSICAS E QUÍMICAS DE BEBIDAS LÁCTEAS FERMENTADAS E PREPARADAS COM SORO DE QUEIJO MINAS FRESCAL [DOI]
16. 16 Aroma profiles and sensory properties of yogurt and yogurt-related products. I. Screening of commercially available starter cultures
17. 17 Selection and properties of α-acetolactate decarboxylase-deficient spontaneous mutants of Streptococcus thermophilus [DOI]
18. 18 Improving viability of Lactobacillus acidophilus and bifidobacteria in yogurt using two step fermentation and neutralised mix
19. 19 Official Methods of Analysis of [DOI]

Cited by 8

Showing 4 of 8 known citations — external sources report more than can currently be individually listed.

Related research

• Chemical Constituents Analysis of Petroleum Ether Extract from Xylaria striata by GC-MS — shares topic coverage
• Characterization of Sesquiterpenes and Antibacterial Activities of Extracts from Piliostigma reticulatum (DL.) Hochst and Cleistopholis patens (Benth.) Engl & Diels against Shigella dysenteriae and Streptococcus pyogenes — shares topic coverage
• Evaluation of Secondary Metabolites Profiling of Ginger (Zingiber officinale Roscoe) Rhizome using GC-MS and Its Antibacterial Potential on Staphylococcus aureus and Escherichia coli — shares topic coverage
• Development and Validation of a Paper-Based Strip for Detecting Oil Degradation and Trans-Fat Formation in Repeatedly Heated Palm Oil — shares topic coverage
• Phytochemical Analysis, Antimicrobial and Antioxidant Activity of Clitoria ternatea Blue and White Flowered Leaves — shares topic coverage