Development of a novel whey beverage by fermentation with kefir granules. Effect of various treatments

Biotechnology Progress

Volumn 20, Issue 4, 2004, Pages 1091-1095

  Athanasiadis, I ^a   Paraskevopoulou, A ^a   Blekas, G ^a   Kiosseoglou, V ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

BEVERAGES; CELLULOSE; DELIGNIFICATION; FERMENTATION; FOOD PROCESSING; VOLATILE ORGANIC COMPOUNDS;

DELIGNIFIED CELLULOSIC MATERIALS (DCM); KEFIR GRANULES; WHEY-BASED BEVERAGE;

BIOTECHNOLOGY;

MILK PROTEIN; WHEY PROTEIN;

ARTICLE; BIOMASS; CHEMISTRY; DAIRY PRODUCT; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; VOLATILIZATION;

BIOMASS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CULTURED MILK PRODUCTS; FERMENTATION; MILK PROTEINS; VOLATILIZATION;

BEVERAGES; BIOTECHNOLOGY; CELLULOSE; DELIGNIFICATION; FERMENTATION; ORGANOLEPTIC TESTS; VOC;

KEFIR;

EID: 4043113319     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp0343458     Document Type: Article

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