Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks

The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobac...

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Veröffentlicht in:	Journal of food science 2016-04, Vol.81 (4), p.C874-C880
Hauptverfasser:	Tavares Estevam, Adriana Carneiro, Alonso Buriti, Flávia Carolina, de Oliveira, Tiago Almeida, Pereira, Elainy Virginia dos Santos, Florentino, Eliane Rolim, Porto, Ana Lúcia Figueiredo
Format:	Artikel
Sprache:	eng
Schlagworte:	Algae Animals back extrusion test Bifidobacterium - growth & development Bifidobacterium animalis Bioreactors Caseins - chemistry Cultured Milk Products - chemistry Cultured Milk Products - microbiology dairy foods Fermentation Firmness Food Handling - methods Gelatin gelatin substitute Gelatins Gels Gracilaria Gracilaria domingensis gracilariaceae Hardness Humans Hydrogen-Ion Concentration Lactobacillus acidophilus Lactobacillus acidophilus - growth & development Microbial Viability Microorganisms Milk Milk - microbiology Plant Extracts - chemistry Probiotics Seaweed Seaweeds Streptococcus thermophilus Streptococcus thermophilus - growth & development Surface layer Texture Viscosity Yogurt
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