High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance
Ana Luisa Herrera‐Ponce, Iván Salmerón, José Carlos Rodríguez-Figueroa, Eduardo Santellano‐Estrada, Iván A. García-Galicia, Alma D. Alarcón-Rojo
Topics & Concepts
Food scienceFermentationChemistryProbioticLactobacillus caseiPopulationAntioxidantMedicineBiologyBacteriaBiochemistryGeneticsEnvironmental healthSensory Analysis and Statistical MethodsMeat and Animal Product QualityMicrobial Inactivation Methods