Upgrading of discarded oranges through fermentation using kefir in food industry

Food Chemistry

Volumn 106, Issue 1, 2008, Pages 40-49

  Plessas, Stavros ^a   Koliopoulos, Dionysios ^a   Kourkoutas, Yiannis ^a   Psarianos, Constantinos ^a   Alexopoulos, Athanasios ^b   Marchant, Roger ^c   Banat, Ibrahim M ^c   Koutinas, Athanasios A ^a  

^a Section of Analytical Environmental and Applied Chemistry   (Greece)

^b Faculty of Agricultural Development   (Greece)

^c UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Aerobic fermentation; Immobilization; Kefir; Orange pulp; Sourdough bread

Indexed keywords

ALCOHOL; MOLASSES; SUGAR;

AERATION; ARTICLE; BIOMASS PRODUCTION; BREAD; CONTROLLED STUDY; FERMENTATION; FOOD INDUSTRY; NONHUMAN; ORANGE (FRUIT); PH; SACCHAROMYCES CEREVISIAE; YEAST;

EID: 34548234320     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.05.044     Document Type: Article

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