Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition

Czech Journal of Food Sciences

Volumn 23, Issue 6, 2005, Pages 196-201

  HOLASOVÁ, MARIE ^a   FIEDLEROVÁ, VLASTA ^a   ROUBAL, PETR ^b   PECHACOVÁ, MARTINA ^b  

^a FOOD RESEARCH INSTITUTE PRAGUE   (Czech Republic)

^b Dairy Research Institute   (Czech Republic)

Author keywords

Fermentation; Fermented milk products; Folate; Fruit

Indexed keywords

DAIRIES; FERMENTATION; FRUITS;

BIFIDOBACTERIUM LONGUM; COFERMENTATION; FERMENTATION PROCESS; FOLATE CONTENT; FRUIT COMPONENTS; PROPIONIBACTERIUM FREUDENREICHII; SELECTED STRAINS; STREPTOCOCCUS THERMOPHILUS;

FERMENTED MILK;

ANANAS COMOSUS; BIFIDOBACTERIUM LONGUM; FRAGARIA X ANANASSA; MALUS X DOMESTICA; PROPIONIBACTERIUM FREUDENREICHII; PROPIONIBACTERIUM FREUDENREICHII SUBSP. SHERMANII; PRUNUS ARMENIACA; PRUNUS CERASUS; STREPTOCOCCUS THERMOPHILUS; SUS SCROFA;

EID: 24944586682     PISSN: 12121800     EISSN: 18059317     Source Type: Journal    
DOI: 10.17221/3398-CJFS     Document Type: Article

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