Effect of high pressure homogenisation on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary food

Food Chemistry

Volumn 102, Issue 4, 2007, Pages 1288-1295

  Nguyen, Thi Thanh Thuy ^a   Guyot, Jean Pierre ^b   Icard Vernière, Christèle ^b   Rochette, Isabelle ^b   Loiseau, Gérard ^c  

^a VIETNAM NATIONAL UNIVERSITY OF AGRICULTURE   (Viet Nam)

^b INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^c CIRAD   (France)

Author keywords

Amylolytic bacteria; Energy density; Fermentation; Gruel; High pressure homogenisation; Rice; Soybean; Spray drying

Indexed keywords

AMYLASE; GELATIN;

ARTICLE; BIOPROCESS; CEREAL; CHILD NUTRITION; COOKING; ENERGY; FERMENTATION; FLOUR; FLOW KINETICS; FOOD HANDLING; FOOD PROCESSING; FOOD STORAGE; GELATION; HEAT TREATMENT; HOMOGENATE; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; NONHUMAN; PRESSURE; RICE; SOYBEAN;

GLYCINE MAX; LACTOBACILLUS PLANTARUM;

EID: 33846703699     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.07.020     Document Type: Article

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