Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology.

@article{Cruz2010ProcessingOO,
  title={Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology.},
  author={Antonio Jos{\'e} Gonçalves da Cruz and Jos{\'e} de Assis Fonseca Faria and Eduardo Henrique Miranda Walter and Renato R Andrade and Rodrigo Nunes Cavalcanti and Carlos A F Oliveira and Daniel Granato},
  journal={Journal of dairy science},
  year={2010},
  volume={93 11},
  pages={5059-68}
}
Exposure to oxygen may induce a lack of functionality of probiotic dairy foods because the anaerobic metabolism of probiotic bacteria compromises during storage the maintenance of their viability to provide benefits to consumer health. Glucose oxidase can constitute a potential alternative to increase the survival of probiotic bacteria in yogurt because it consumes the oxygen permeating to the inside of the pot during storage, thus making it possible to avoid the use of chemical additives. This… CONTINUE READING

From This Paper

Topics from this paper.

Citations

Publications citing this paper.
Showing 1-7 of 7 extracted citations

Similar Papers

Loading similar papers…