Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast <i>Saccharomyces boulardii</i> CNCM I-745 in Combination with Inulin

Fermentation of available sugars in milk by yogurt starter culture initially and later by <i>Saccharomyces boulardii</i> (Probiotic yeast) improves the bioavailability of nutrients and produces bioactive substances and volatile compounds that enhance consumer acceptability. The combination of <i>S....

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Detalhes bibliográficos

Principais autores:	Abid Sarwar, Sam Al-Dalali, Tariq Aziz, Zhennai Yang, Jalal Ud Din, Ayaz Ali Khan, Zubaida Daudzai, Quratulain Syed, Rubina Nelofer, Nazif Ullah Qazi, Zhang Jian, Anas S. Dablool
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-07-01
coleção:	Journal of Fungi
Assuntos:	antioxidant volatiles synbiotic <i>Saccharomyces boulardii</i> inulin
Acesso em linha:	https://www.mdpi.com/2309-608X/8/7/713
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