sour cream
Selected indexed studies
- Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds. (Food Chem, 2023) [PMID:37178602]
- The effects of thickeners upon the viscous properties of sour cream with a low fat content. (Acta Sci Pol Technol Aliment, 2020) [PMID:32978917]
- Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream. (Food Sci Anim Resour, 2021) [PMID:34017948]
_Worker-drafted node — pending editorial review._
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- Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds. (2023) pubmed
- The effects of thickeners upon the viscous properties of sour cream with a low fat content. (2020) pubmed
- Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream. (2021) pubmed
- Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO(2)-NPs for preserving sour cream. (2024) pubmed
- Optimization of Preparation Conditions and Storage Quality of Sour Cream Fermented by Lactococcus lactis grx602. (2025) pubmed
- Multilayered characterization of sour cream fermentation: Effects of cream origin and fermentation time on microbiota, lipid transformation, and aroma compounds. (2026) pubmed
- Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream. (2022) pubmed
- Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles. (2022) pubmed
- Study of the Microbiome of the Cretan Sour Cream Staka Using Amplicon Sequencing and Shotgun Metagenomics and Isolation of Novel Strains with an Important Antimicrobial Potential. (2024) pubmed
- Protein and Polysaccharide Complexes for Alleviating Freeze-Induced Damage in Sour Cream and Yogurt. (2025) pubmed