Properties of chocolates enriched with viable lactic acid bacteria

Deutsche Lebensmittel-Rundschau

Volumn 102, Issue 1, 2006, Pages 27-32

  Nebesny, E ^a   Zyzelewicz, D ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Lactobacillus delbrueckii ssp. Bulgaricus 151; Milchs ure Bakterien; Schokolade; Streptococcus thermophilus MK 10

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS; THEOBROMA CACAO;

EID: 32044474219     PISSN: 00120413     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. Bielecka, M. and A. Majkowska: Pol. J. Food Nutr. Sci. 2, 267-274 (1998).
2. Leroy, F. and L. De Vuyst: Trends Food Sci. Tech. 15, 67-78 (2004).
3. Xanthopoulos, V., Petridis D., and Tzanetakis N.: J. Food Sci. 5, 747-752 (2001).
4. Kitazawa, H. et al.: Int. J. Food Microbiol. 40, 169-175 (1998).
5. Lee, Y. K. and S. Salminen: Trends Food Sci. Tech. 6, 241-245 (1995).
6. Richelle M., I. Tavazzi and E. Oxford: J. Agr. Food Chem. 49, 3438-3442 (2001).
7. Talwalkar, A. and K. Kailasapathy: Int. Dairy J. 14, 143-149 (2004).
8. Bielecka, M. and A. Majkowska: Nahrung 44, 257-260 (2000).
9. Bielecka, M., A. Majkowska and E. Biedrzycka: Pol. J. Food Nutr. Sci. 4, 63-73 (1994).
10. OICC: Viscosity of Chocolate. Determination of Casson Yield Value and Casson Plastic Viscosity 10 (1973).
11. Chevalley, J.: J. Texture Studies 22, 219-229 (1991).
12. Steiner, E. H.: Rev. Int. Chocolat 13, 290 (1958).
13. Polish Norm, PN-A-88027: Durable confectionery products. Solid substance determination (1984).
14. Polish Norm, PN-A-88024: Durable confectionery products. Determination of acidity (1979).
15. IDF Standard 146 (1991).
16. Polish Norm, PN-A-88032: Confectionery products. Sensory evaluation (1998).
17. Full, N. A., S. Yella Reddy, P. S. Dimick and G. R. Ziegler: J. Food Sci. 5, 1068-1072, 1084 (1996).
18. Marangoni, A. G. and S. S. Narine: Food Res. Int. 35, 957-969 (2002).
19. Yella Ready, S., N. Full, P. S. Dimick and G. R. Ziegler: JAOCS 6, 723-727 (1996).
20. Gawȩcki, J. et al.: Human nutrition. The principles of food science. Volume 1, PWN, Warszawa, pp 130 (2003). IDF Standard 146:1991.