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High Pressure Research
An International Journal
Volume 25, 2005 - Issue 1
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Original Articles

Application of probiotic bacteria in production of yoghurt preserved under high pressureFootnote†

A. Jankowska Warmia and Mazury University, Chair of Food Biotechnology, Heweliusza Str. 1, 10-718, Olsztyn, PolandCorrespondence[email protected]
,
K. Wiśniewska Warmia and Mazury University, Chair of Food Biotechnology, Heweliusza Str. 1, 10-718, Olsztyn, Poland
&
A. Reps Warmia and Mazury University, Chair of Food Biotechnology, Heweliusza Str. 1, 10-718, Olsztyn, Poland
Pages 57-62 | Received 15 Sep 2004, Accepted 01 Feb 2005, Published online: 26 Jan 2007

Citations (8)

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Read on this site (1)

Agnieszka Jankowska, Aleksandra Grześkiewicz, Krystyna Wiśniewska & Arnold Reps. (2012) Examining the possibilities of applying high pressure to preserve yoghurt supplemented with probiotic bacteria. High Pressure Research 32:3, pages 339-346.
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Articles from other publishers (7)

Muhammad Aamir, Muhammad Afzaal, Farhan Saeed, Iqra Yasmin & Muhammad Nouman. 2022. Advances in Dairy Microbial Products. Advances in Dairy Microbial Products 287 294 .
Gaurav Kr Deshwal, Swati Tiwari, Ajay Kumar, Rakesh Kumar Raman & Saurabh Kadyan. (2021) Review on factors affecting and control of post-acidification in yoghurt and related products. Trends in Food Science & Technology 109, pages 499-512.
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Maria Tsevdou, Maria Ouli-Rousi, Christos Soukoulis & Petros Taoukis. (2020) Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt. Foods 9:3, pages 360.
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Sweta Joshi, Ahmed Mobeen, Kulsum Jan, Khalid Bashir & Z. R. Azaz Ahmad Azad. 2019. Health and Safety Aspects of Food Processing Technologies. Health and Safety Aspects of Food Processing Technologies 105 120 .
Jincy M. George & Navin K. Rastogi. 2016. Novel Food Fermentation Technologies. Novel Food Fermentation Technologies 57 83 .
Winny Routray & Hari N. Mishra. (2011) Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review. Comprehensive Reviews in Food Science and Food Safety 10:4, pages 208-220.
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A Reps, A Jankowska & K Wiśniewska. (2008) The effect of high pressures on the yoghurt from milk with the stabilizer. Journal of Physics: Conference Series 121:14, pages 142007.
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