Improving Probiotic Strawberry Dairy Beverages with High-Intensity Ultrasound: Syneresis, Fatty Acids, and Sensory Insights

Improving Probiotic Strawberry Dairy Beverages with High-Intensity Ultrasound: Syneresis, Fatty Acids, and Sensory Insights

Consumer acceptance of milk beverages as probiotic beverages is directly linked to their sensory qualities, such as flavor, consistency, visual appearance, and mouthfeel. Overall, products that exhibit syneresis are often viewed as inferior. Thus, this study was conducted to investigate the effects...

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Bibliographic Details
Main Authors: Amanda Gouveia Mizuta, Eloize da Silva Alves, Jaqueline Ferreira Silva, Paula Gimenez Milani Fernandes, Silvio Claudio da Costa, Carlos Eduardo Barão, Tatiana Colombo Pimentel, Andresa Carla Feihrmann, Benício Alves de Abreu Filho, Suelen Siqueira dos Santos, Grasiele Scaramal Madrona
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
syneresis
milk beverages
consistency
consumer acceptance
Online Access:https://www.mdpi.com/2304-8158/14/4/616
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