The DOI matches its Crossref record; 82 of the 82 references it cites were found in a registry or an index.
Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review
Abstract
Abstract: Yogurt is a basic dairy product that has been consumed for centuries as a part of the diet, even when its beneficial effects were neither fully known nor scientifically proven. With time, yogurt has been continuously modified to obtain a product with better appeal and nutritional effects. The flavor components of yogurt are affected because of these modifications. The present review article is focused on the influence of the different parameters and modifications on aroma and taste components of yogurt. Extensive work has been done to explore the effect of chemical components as well as the microbial, processing, and storage aspects. The popularity of yogurt as a food component depends mainly on its sensory characteristics, of which aroma and taste are most important. This review also outlines the effects of the different modifications attempted in the composition of yogurt.
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Cites
Consumption of Fish and n-3 Fatty Acids and Risk of Incident Alzheimer Disease
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The Antibacterial Activity of Honey: 1. The nature of the antibacterial activity
Molan, P. C. (1992) · Bee World · doi:10.1080/0005772x.1992.11099109 · Cited by 822
Yoghurt Science and Technology
Hill, A. R. (2000) · Food Research International · doi:10.1016/s0963-9969(00)00082-x · Cited by 778
Yoghurt: Science and technology
Tamime, A. Y., & Robinson, R. K. (1985) · Medical Entomology and Zoology · Cited by 703
Taormina, P. J., Niemira, B. A., & Beuchat, L. R. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00505-0 · Cited by 346
A randomized trial of visual attention of preterm infants fed docosahexaenoic acid until two months
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Tomomatsu, H. (1994) · Food technology · Cited by 299
Guggisberg, D., Cuthbert-Steven, J., Piccinali, P., Bütikofer, U., & Eberhard, P. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2008.07.009 · Cited by 244
Determination and Origin of the Aroma Impact Compounds of Yogurt Flavor
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Cited by
Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt
Barakat, H., & Y. Hassan, M. F. (2017) · Food and Nutrition Sciences · doi:10.4236/fns.2017.87053 · Cited by 44
Psomas, E., Sakaridis, I., Boukouvala, E., Karatzia, M.-A., Ekateriniadou, L. V., & Samouris, G. (2023) · Foods · doi:10.3390/foods12020370 · Cited by 15
Metadata
- Authors
- Routray, W., & Mishra, H. N.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2011-06-14
- Volume
- 10
- Issue
- 4
- Pages
- 208-220
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W1967222165
- Cited by
- 275
- References
- 82
- FWCI
- 10.34
- Type
- journal article
- Language
- en
- Open access
- closed
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- Routray, W., & Mishra, H. N. (2011). Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/j.1541-4337.2011.00151.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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