Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 2, 2007, Pages 279-284

  Sheehan, Vivien M ^a   Ross, P ^b,c   Fitzgerald, Gerald F ^a,b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Cranberry juice; High pressure; Orange juice; Pineapple juice; Thermal pasteurisation

Indexed keywords

ACID RESISTANCE; BACTERIA; FRUIT JUICES; HIGH PRESSURE EFFECTS; ROBUSTNESS (CONTROL SYSTEMS);

CRANBERRY JUICE; ORANGE JUICE; PINEAPPLE JUICE; THERMAL PASTEURIZATION;

FOOD PROCESSING;

ANANAS COMOSUS; BIFIDOBACTERIUM; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; VACCINIUM MACROCARPON;

EID: 34147187786     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.01.007     Document Type: Article

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