Chemical characterization of tomato juice fermented with bifidobacteria

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Koh, Jong Ho ^a   Kim, Youngshik ^b   Oh, Jun Hyun ^b  

^a Korea Bio Polytechnic   (South Korea)

^b Sangmyung University   (South Korea)

Author keywords

Bifidobacteria; Fermentation; Juice; Tomato

Indexed keywords

CAROTENOID; LYCOPENE;

ARTICLE; BEVERAGE; BIFIDOBACTERIUM; CHEMISTRY; FERMENTATION; FOOD CONTROL; HEAT; MICROBIOLOGY; PH; PHYSICAL CHEMISTRY; PIGMENTATION; TIME; TOMATO;

BEVERAGES; BIFIDOBACTERIUM; CAROTENOIDS; FERMENTATION; FOOD MICROBIOLOGY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LYCOPERSICON ESCULENTUM; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; TIME FACTORS;

BIFIDOBACTERIUM BREVE; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM LONGUM BV. INFANTIS; LYCOPERSICON ESCULENTUM;

EID: 77956101578     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01632.x     Document Type: Article

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