Intestinal microbiota in rats fed with tofu (soy curd) treated under high pressure

European Food Research and Technology

Volumn 220, Issue 3-4, 2005, Pages 395-400

  Arroyo, G ^a   Penas E ^b   Pedrazuela, A ^b   Prestamo G ^a,b  

^a UNIVERSITY OF ALCALÁ   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

High pressure; Microorganisms; Prebiotic; Tofu

Indexed keywords

BACTERIA; CARBOHYDRATES; CARBOXYLIC ACIDS; FERMENTATION; FOOD PROCESSING; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; LIPIDS; MONOMERS; NUTRITION; OLIGOMERS; PH EFFECTS; PROTEINS;

HIGH PRESSURE; LACTIC ACID; PREBIOTIC; TOFU;

BACTERIOLOGY;

ANIMALIA; BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM BV. INFANTIS; CLOSTRIDIA; ENTEROBACTERIA; ENTEROBACTERIACEAE; ENTEROCOCCUS; GLYCINE MAX; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PLANTARUM; MICROBIOTA; STREPTOCOCCUS;

EID: 17144410784     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1111-2     Document Type: Article

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