Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Shah, N P ^a   Ding, W K ^a   Fallourd, M J ^b   Leyer, G ^c  

^a VICTORIA UNIVERSITY   (Australia)

^b Danisco France SAS   (France)

^c Danisco USA   (United States)

Author keywords

Fruit juice; Probiotic bacteria

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; GRAPE SEED EXTRACT; NICOTINAMIDE; PLANT EXTRACT; PROBIOTIC AGENT; PYRIDOXINE; RIBOFLAVIN; VITAMIN; TEA;

ARTICLE; BACTERIAL COUNT; BEVERAGE; BIFIDOBACTERIUM; FOOD CONTROL; FOOD HANDLING; FRUIT; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; TEA; PROCEDURES;

ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; BIFIDOBACTERIUM; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; FRUIT; GRAPE SEED EXTRACT; LACTOBACILLUS; MICROBIAL VIABILITY; NIACINAMIDE; PLANT EXTRACTS; PROBIOTICS; RIBOFLAVIN; TEA; VITAMIN B 6; VITAMIN E; VITAMINS;

BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; VITACEAE;

EID: 77956100441     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01628.x     Document Type: Article

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