Survival of Lactobacillus casei (LC-1) adhered to prebiotic vegetal fibers

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 415-421

  Guergoletto, Karla Bigetti ^a   Magnani, Marciane ^a   Martin, Juca San ^a   Andrade, Celia Guadalupe Tardeli de Jesus ^a   Garcia, Sandra ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Dehydration; Green banana flour; Oat bran; Probiotic; Protective sugars

Indexed keywords

FOOD INDUSTRIES; FREEFORMS; FRUIT BEVERAGES; FUNCTIONAL FOODS; LACTOBACILLUS CASEI; MORPHOLOGICAL CHANGES; NEW PRODUCT; OAT BRAN; PREBIOTICS; PROBIOTIC; PROBIOTIC CULTURES; PROBIOTICS; ROOM TEMPERATURE; SCANNING ELECTRON MICROSCOPY IMAGE; SENSORY EVALUATION; SIMULATED GASTROINTESTINAL CONDITIONS; STORAGE TEMPERATURES; VACUUM DRYING; VEGETAL FIBERS;

BEVERAGES; CELL CULTURE; DAIRY PRODUCTS; DEHYDRATION; DEWATERING; INNOVATION; SCANNING ELECTRON MICROSCOPY; SUGAR (SUCROSE);

FOOD STORAGE;

LACTOBACILLUS CASEI;

EID: 77649275098     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.11.003     Document Type: Article

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