Evolution of probiotic content and color of apples impregnated with lactic acid bacteria

Vitae

Volumn 16, Issue 3, 2009, Pages 297-303

  Puente D, Luis ^a   Betoret V, Noelia ^b   Cortés R, Misael ^c  

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

Apple; Functional foods; Lactobacillus; Probiotics

Indexed keywords

PROBIOTIC AGENT; WATER;

APPLE; ARTICLE; BACTERIAL VIABILITY; COLONY FORMING UNIT; CONTROLLED STUDY; ELECTRON MICROSCOPY; FOOD COLOR; FOOD COMPOSITION; FOOD STORAGE; FREEZING; FUNCTIONAL FOOD; LACTIC ACID BACTERIUM; LACTOBACILLUS RHAMNOSUS; MOISTURE; PH; PHYSICAL PARAMETERS; VACUUM;

LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; MALUS X DOMESTICA;

EID: 77953658403     PISSN: 01214004     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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