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, Ivan Salmeron-Ochoa, Jose Carlos Rodriguez-Figueroa, Eduardo Santellano-Estrada, Ivan Adrian Garcia-Galicia, Alma Delia Alarcon-Rojo

Research output: Contribution to journalArticlepeer-review

Abstract

High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance
Original languageEnglish
JournalJournal of Food Science and Technology
DOIs
StatePublished - 1 Jan 2021

Keywords

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

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