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

doi:10.1007/s13197-021-05074-9

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

21 Scopus citations

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 language	English
Pages (from-to)	796-804
Number of pages	9
Journal	Journal of Food Science and Technology
Volume	59
Issue number	2
DOIs	https://doi.org/10.1007/s13197-021-05074-9
State	Published - 1 Jan 2021

Bibliographical note

Publisher Copyright:
© 2021, Association of Food Scientists & Technologists (India).

Keywords

Lactobacillus casei 431
Oat
Probiotic beverage
Sensory
Ultrasound
Whey

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10.1007/s13197-021-05074-9

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Herrera-Ponce, A. L., Salmeron-Ochoa, I., Rodriguez-Figueroa, J. C., Santellano-Estrada, E., Garcia-Galicia, I. A., & Alarcon-Rojo, A. D. (2021). High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance: effect on the fermentation, antioxidant activity and consumer acceptance. Journal of Food Science and Technology, 59(2), 796-804. https://doi.org/10.1007/s13197-021-05074-9

Herrera-Ponce, Ana Luisa ; Salmeron-Ochoa, Ivan ; Rodriguez-Figueroa, Jose Carlos et al. / High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance : effect on the fermentation, antioxidant activity and consumer acceptance. In: Journal of Food Science and Technology. 2021 ; Vol. 59, No. 2. pp. 796-804.

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keywords = "Lactobacillus casei 431, Oat, Probiotic beverage, Sensory, Ultrasound, Whey",

author = "Herrera-Ponce, {Ana Luisa} and Ivan Salmeron-Ochoa and Rodriguez-Figueroa, {Jose Carlos} and Eduardo Santellano-Estrada and Garcia-Galicia, {Ivan Adrian} and Alarcon-Rojo, {Alma Delia}",

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Herrera-Ponce, AL, Salmeron-Ochoa, I, Rodriguez-Figueroa, JC, Santellano-Estrada, E, Garcia-Galicia, IA & Alarcon-Rojo, AD 2021, 'High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance: effect on the fermentation, antioxidant activity and consumer acceptance', Journal of Food Science and Technology, vol. 59, no. 2, pp. 796-804. https://doi.org/10.1007/s13197-021-05074-9

High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance: effect on the fermentation, antioxidant activity and consumer acceptance. / Herrera-Ponce, Ana Luisa; Salmeron-Ochoa, Ivan; Rodriguez-Figueroa, Jose Carlos et al.
In: Journal of Food Science and Technology, Vol. 59, No. 2, 01.01.2021, p. 796-804.

Research output: Contribution to journal › Article › peer-review

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AU - Salmeron-Ochoa, Ivan

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AU - Garcia-Galicia, Ivan Adrian

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Herrera-Ponce AL, Salmeron-Ochoa I, Rodriguez-Figueroa JC, Santellano-Estrada E, Garcia-Galicia IA, Alarcon-Rojo AD. High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance: effect on the fermentation, antioxidant activity and consumer acceptance. Journal of Food Science and Technology. 2021 Jan 1;59(2):796-804. doi: 10.1007/s13197-021-05074-9

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

Abstract

Bibliographical note

Keywords

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