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High-energy ultrasound improves culture activity, polyunsaturated fatty acids and in-vitro protein digestibility in probiotic yogurt

Vildan Akdeniz, Gizem Kaftan Öcal, Güliz Armağan, Ayşe Sibel Akalın

2024Innovative Food Science & Emerging Technologies18 citationsDOI

Topics & Concepts

ProbioticFood sciencePolyunsaturated fatty acidBifidobacterium animalisStreptococcus thermophilusLactobacillusFatty acidSkimmed milkChemistryWhey proteinBifidobacteriumBacteriaBiologyBiochemistryFermentationGeneticsMeat and Animal Product QualityProbiotics and Fermented FoodsMicrobial Inactivation Methods
High-energy ultrasound improves culture activity, polyunsaturated fatty acids and in-vitro protein digestibility in probiotic yogurt | Litcius