Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation

This study confirmed the feasibility of thermosonication-preconditioned LAB inocula, in combination with the use of natural active components from fruit processing byproducts, to alleviate post-acidification in yogurt and to enhance its antioxidant activities as well as simultaneously maintaining sensory features.PMID:38552299 | DOI:10.1016/j.ultsonch.2024.106857

Source: Ultrasonics Sonochemistry - March 29, 2024 Category: Chemistry Authors: Xiaohui Zhang Yuanrong Zheng Changyu Zhou Jinxuan Cao Yifeng Zhang Zhen Wu Daodong Pan Zhendong Cai Qiang Xia Source Type: research