High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance.

Herrera-Ponce, Ana Luisa; Salmeron-Ochoa, Ivan; Rodriguez-Figueroa, Jose Carlos; Santellano-Estrada, Eduardo; Garcia-Galicia, Ivan Adrian; Alarcon-Rojo, Alma Delia

Herrera-Ponce, Ana Luisa; Salmeron-Ochoa, Ivan; Rodriguez-Figueroa, Jose Carlos; Santellano-Estrada, Eduardo; Garcia-Galicia, Ivan Adrian; Alarcon-Rojo, Alma Delia.

Afiliação

Herrera-Ponce AL; Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Fco. R. Almada km 1. Chihuahua, 31453 Chih., Mexico.
Salmeron-Ochoa I; Faculty of Chemical Sciences, Autonomous University of Chihuahua, Campus Universitario No. 2, Circuito Universitario Chihuahua, 31125 Chih., Mexico.
Rodriguez-Figueroa JC; Department of Chemical Engineering and Metallurgy, University of Sonora, Blvd. Luis Encinas Y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora Mexico.
Santellano-Estrada E; Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Fco. R. Almada km 1. Chihuahua, 31453 Chih., Mexico.
Garcia-Galicia IA; Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Fco. R. Almada km 1. Chihuahua, 31453 Chih., Mexico.
Alarcon-Rojo AD; Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Fco. R. Almada km 1. Chihuahua, 31453 Chih., Mexico.

J Food Sci Technol ; 59(2): 796-804, 2022 Feb.

Article em En | MEDLINE | ID: mdl-35153316

Palavras-chave

Lactobacillus casei 431; Oat; Probiotic beverage; Sensory; Ultrasound; Whey

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2022 Tipo de documento: Article País de afiliação: México País de publicação: Índia

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