Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology

Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and conside...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Korean journal for food science of animal resources 2016, Vol.36 (3), p.427-434
Hauptverfasser:	Yu, Hyung-Seok, Lee, Na-Kyoung, Jeon, Hye-Lin, Eom, Su Jin, Yoo, Mi-Young, Lim, Sang-Dong, Paik, Hyun-Dong
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!