Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1605-1610

  Buriti, Flávia C A ^a   Cardarelli, Haíssa R ^a   Filisetti, Tullia M C C ^a   Saad, Susana M I ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Cheese; Fructan; Inulin; Lactobacillus paracasei; Streptococcus thermophilus; Synbiotic

Indexed keywords

FRUCTAN; INSULIN; PREBIOTIC AGENT;

ARTICLE; BACTERIUM CULTURE; CHEESE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD STORAGE; LACTOBACILLUS PARACASEI; NONHUMAN; STREPTOCOCCUS THERMOPHILUS;

LACTOBACILLUS PARACASEI; STREPTOCOCCUS THERMOPHILUS;

EID: 34249079770     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.03.001     Document Type: Article

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