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Type: Artigo de periódico
Title: Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt
Author: Cruz, AG
Castro, WF
Faria, JAF
Bogusz, S
Granato, D
Celeguini, RMS
Lima-Pallone, J
Godoy, HT
Abstract: The effect of the addition of glucose oxidase as a technological option todecrease the oxidative stress in a stirred yogurt during 15 days of refrigerated storage was investigated. A significant increase in the viable population of Bifidobacteria longum (6.9-8.7 log CFU g(-1)) was observed in all yogurts added with glucose oxidase and glucose. Additionally, the yogurts containing glucose oxidase and glucose presented and caused higher pH, proteolysis rate, and contents of organic acids and aroma compounds, and this effect was comparable to the control sample (without glucose oxidase and glucose). Overall, the combined effect of the glucose oxidase system was important to reduce the oxygen content during storage of the probiotic yogurt. These findings suggest that glucose oxidase is a potential option to decrease the oxidative stress in probiotic yogurts. (C) 2012 Elsevier Ltd. All rights reserved.
Subject: Glucose oxidase
Probiotic yogurt
Country: Holanda
Editor: Elsevier Science Bv
Citation: Lwt-food Science And Technology. Elsevier Science Bv, v. 47, n. 2, n. 512, n. 515, 2012.
Rights: fechado
Identifier DOI: 10.1016/j.lwt.2012.01.037
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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