Rheological, sensorial, and chemopreventive properties of milk fermented with exopolysaccharide-producing lactic cultures

Journal of Dairy Science

Volumn 92, Issue 3, 2009, Pages 847-856

  Purohit, D H ^a,c   Hassan, A N ^a   Bhatia, E ^b   Zhang, X ^b   Dwivedi, C ^b  

^a Dairy Science Department

^b SOUTH DAKOTA STATE UNIVERSITY   (United States)

^c Well's Dairy   (United States)

Author keywords

Chemoprevention; Exopolysaccharide; Fermented milk; Rheology

Indexed keywords

LACTOBACILLUS DELBRUECKII; RATTUS;

CYCLOOXYGENASE 2;

ANIMAL; ARTICLE; COLON; COLON TUMOR; DAIRY PRODUCT; DIET; ENZYMOLOGY; FLOW KINETICS; GRAM POSITIVE BACTERIUM; HUMAN; INTESTINE TUMOR; MALE; METABOLISM; RAT; SENSATION; STANDARD;

ANIMALS; COLON; COLONIC NEOPLASMS; CULTURED MILK PRODUCTS; CYCLOOXYGENASE 2; DIET; GRAM-POSITIVE BACTERIA; HUMANS; INTESTINAL NEOPLASMS; MALE; RATS; RHEOLOGY; SENSATION;

EID: 61449128292     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1256     Document Type: Article

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