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CyTA - Journal of Food Volume 14, 2016 - Issue 1

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Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented by Lactobacillus casei GBHM-21 with different fat levels

Perfiles de tres ácidos no grasos, aminoácidos no grasos y compuestos volátiles de bases de leche fermentadas con Lactobacillus casei GBHM-21 con diferentes niveles de grasa

Zhining BaoCollege of Light Industry and Food Sciences, South China University of Technology, Guangzhou510640, ChinaView further author information

Jian XiongCollege of Light Industry and Food Sciences, South China University of Technology, Guangzhou510640, China;State Key Laboratory of Polymer Materials Engineering, Sichuan University, Chengdu610065, ChinaView further author information

Weifeng LinCollege of Light Industry and Food Sciences, South China University of Technology, Guangzhou510640, ChinaCorrespondence[email protected]
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Jun YeCollege of Light Industry and Food Sciences, South China University of Technology, Guangzhou510640, ChinaView further author information

Pages 10-17 | Received 01 Dec 2014, Accepted 25 Mar 2015, Published online: 18 Jun 2015

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https://doi.org/10.1080/19476337.2015.1035673
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Albert Krastanov, Marin Georgiev, Aleksandar Slavchev, Denica Blazheva, Bogdan Goranov & Salam A. Ibrahim. (2023) Design and Volatile Compound Profiling of Starter Cultures for Yogurt Preparation. Foods 12:2, pages 379.
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Xia Chen, Zuyan He, Laping He, Cuiqin Li, Han Tao, Xiao Wang, Lihua Liu, Xuefeng Zeng & Guangyan Ran. (2023) Effects of perilla seed oil addition on the physicochemical properties, sensory, and volatile compounds of potato blueberry flavored yogurt and its shelf-life prediction. LWT 173, pages 114383.
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Dan Xu, Yulu Peng, Fengfeng Wu, Yamei Jin, Na Yang & Xueming Xu. (2022) Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compounds. Food Bioscience 50, pages 102142.
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Rohit Sharma, Bhawna Diwan, Brij Pal Singh & Saurabh Kulshrestha. (2022) Probiotic fermentation of polyphenols: potential sources of novel functional foods. Food Production, Processing and Nutrition 4:1.
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Amaal Mohammed Alhelli, Nameer Khairulla Mohammed, Eilaf Suliman Khalil & Anis Shobirin Meor Hussin. (2021) Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features. AMB Express 11:1.
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Heena Sharma, Guadalupe D. El Rassi, Angie Lathrop, Veneta B. Dobreva, Thiago Sakomoto Belem & Ranjith Ramanathan. (2021) Comparative analysis of metabolites in cow and goat milk yoghurt using GC–MS based untargeted metabolomics. International Dairy Journal 117, pages 105016.
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Heena Sharma & Ranjith Ramanathan. (2021) Gas chromatography-mass spectrometry based metabolomic approach to investigate the changes in goat milk yoghurt during storage. Food Research International 140, pages 110072.
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Jasmine Hadj Saadoun, Anna Valentina Luparelli, Augusta Caligiani, Laura Ioana Macavei, Lara Maistrello, Erasmo Neviani, Gianni Galaverna, Stefano Sforza & Camilla Lazzi. (2020) Antimicrobial Biomasses from Lactic Acid Fermentation of Black Soldier Fly Prepupae and Related By-Products. Microorganisms 8:11, pages 1785.
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Carla Motta, Ana Sofia Matos, Ana Soares, Gerard Bryan Gonzales, Isabel Castanheira, Izunildo Cabral, Nelson Tavares & Marisa Nicolai. (2020) Amino acid profile of foods from the Portuguese Total Diet Pilot Study. Journal of Food Composition and Analysis 92, pages 103545.
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Lilia M. Beltrán-Barrientos, Hugo S. Garcia, Ricardo Reyes-Díaz, María C. Estrada-Montoya, María J. Torres-Llanez, Adrián Hernández-Mendoza, Aarón F. González-Córdova & Belinda Vallejo-Cordoba. (2019) Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk. Foods 8:12, pages 645.
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Yulu Peng, Dan Xu, Shumeng Wu, Yueqi Zhou, Yamei Jin, Na Yang & Xueming Xu. (2022) Flavor Formation of a Novel Cream-Soy Protein Isolate Mixed Flavor by Fermentation in Combination with Two-Step Enzymatic Hydrolysis. SSRN Electronic Journal.
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Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented by Lactobacillus casei GBHM-21 with different fat levels

Perfiles de tres ácidos no grasos, aminoácidos no grasos y compuestos volátiles de bases de leche fermentadas con Lactobacillus casei GBHM-21 con diferentes niveles de grasa

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Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented by Lactobacillus casei GBHM-21 with different fat levels

Perfiles de tres ácidos no grasos, aminoácidos no grasos y compuestos volátiles de bases de leche fermentadas con Lactobacillus casei GBHM-21 con diferentes niveles de grasa

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