Paper

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

Published Feb 1, 2013 · A. Cruz, R. N. Cavalcanti, L. Guerreiro

Journal of Food Engineering

142

Citations

Influential Citations

Abstract

Abstract hidden due to publisher request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.

Highly Cited

Study Snapshot

The optimal level of oligofructose addition to non-flavored yogurt for prebiotic benefits is 2.58% wt. v 1 based on consumer response and rheological properties.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

References

Citations