Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria

Food Microbiology

Volumn 28, Issue 3, 2011, Pages 526-536

  Coda, Rossana ^a   Rizzello, Carlo Giuseppe ^a   Trani, Antonio ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Cereal beverages; Emmer; Lactic acid bacteria; Probiotics

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; BACTERIAL COUNT; BEVERAGE; BREAD; CEREAL; FERMENTATION; FLOUR; FOOD CONTROL; FOOD HANDLING; FUNCTIONAL FOOD; GLYCEMIC INDEX; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLACEAE; LACTOBACILLUS PLANTARUM; METABOLISM; METHODOLOGY; MICROBIOLOGY; WHEAT;

BEVERAGES; BREAD; CEREALS; COLONY COUNT, MICROBIAL; FERMENTATION; FLOUR; FOOD HANDLING; FOOD MICROBIOLOGY; FUNCTIONAL FOOD; GLYCEMIC INDEX; HUMANS; LACTOBACILLACEAE; LACTOBACILLUS PLANTARUM; PROBIOTICS; TRITICUM;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; TRITICUM AESTIVUM; TRITICUM DICOCCON;

EID: 79952003827     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.11.001     Document Type: Article

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