Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Georg Surber"'
Publikováno v:
Dairy, Vol 3, Iss 4, Pp 761-775 (2022)
The techno-functionality of exopolysaccharides (EPS) from Streptococcus thermophilus in stirred fermented milk is affected by several extrinsic (e.g., base milk composition) and intrinsic (e.g., amount and properties of EPS) factors. The aim of this
Externí odkaz:
https://doaj.org/article/afc15f15f7df421cb7695e2d7f2eb804
Publikováno v:
Engineering in Life Sciences, Vol 21, Iss 3-4, Pp 220-232 (2021)
Abstract Exopolysaccharides (EPS) from Streptococcus thermophilus provide similar technofunctionality such as water binding, viscosity enhancing and emulsifying effects as commercial thickeners at a significant lower concentration. Despite their high
Externí odkaz:
https://doaj.org/article/7da90cdcec044520a69d9f9edfacc74b
Publikováno v:
Foods, Vol 12, Iss 3, p 596 (2023)
Streptococcus thermophilus is a species frequently used in the manufacture of fermented milk. Apart from acid production, some strains additionally synthesize exopolysaccharides (EPS) which contribute to texture improvement and syneresis reduction, b
Externí odkaz:
https://doaj.org/article/6fbd5ac6444a45908d25b86a8153ec66
Publikováno v:
Foods, Vol 8, Iss 5, p 146 (2019)
In situ produced extracellular polysaccharides (EPS) from lactic acid bacteria are generally known to affect the texture of fermented dairy products; however, the interplay between EPS and product properties is still poorly understood. The aim of thi
Externí odkaz:
https://doaj.org/article/31ecb18164524ed985d7c177a14b9176
Autor:
Alan F Wolfschoon Pombo, Doris Jaros, Georg Surber, Bich Phuong Dang, Harald Rohm, Thomas L. Spiegel
Publikováno v:
Journal of Food Engineering. 308:110664
This study examined texture, syneresis and microstructure of cream cheese manufactured at curd homogenization pressures of 0.05, 15 or 30 MPa and with three Lactococcus lactis strains differing largely in type and molecular characteristics of their e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a4cee2c634c32fa7fcb48539b49a41e
https://doi.org/10.1016/j.jfoodeng.2021.110664
https://doi.org/10.1016/j.jfoodeng.2021.110664
Autor:
Harald Rohm, Daniel Wefers, A. Wolfschoon‐Pombo, T. Spiegel, Georg Surber, D. Jaros, Susann Mende
Publikováno v:
Lebensmittelchemie. 73
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0c799ae382c351dc0293093a8f841e9
https://doi.org/10.1002/lemi.201951129
https://doi.org/10.1002/lemi.201951129
Publikováno v:
Journal of texture studiesREFERENCES. 51(1)
Exopolysaccharides (EPS) synthesized by lactic acid bacteria during fermentation significantly affect the rheology of set-style acid milk gels and that of acid gel suspensions, produced from the gels by stirring. In this study, shear and uniaxial ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21898df0c1ce249d956c48994ae50904
https://pubmed.ncbi.nlm.nih.gov/31226221
https://pubmed.ncbi.nlm.nih.gov/31226221
Publikováno v:
Foods
In situ produced extracellular polysaccharides (EPS) from lactic acid bacteria are generally known to affect the texture of fermented dairy products; however, the interplay between EPS and product properties is still poorly understood. The aim of thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a18c290850e8173c4f3e6c2583fb9bd2
https://pubmed.ncbi.nlm.nih.gov/31052192
https://pubmed.ncbi.nlm.nih.gov/31052192
Publikováno v:
International Dairy Journal. 112:104854
Two exopolysaccharide (EPS) producing Lactococcus lactis strains that differed largely in their technofunctional properties (gel stiffness, ropiness) were used to relate their functionality in concentrated acid milk gel suspensions to the structural
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::447143c3a7a9af7f4b9f04c0d5f36d19
https://doi.org/10.1016/j.idairyj.2020.104854
https://doi.org/10.1016/j.idairyj.2020.104854