Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

Food Microbiology

Volumn 28, Issue 5, 2011, Pages 1062-1071

  Di Cagno, Raffaella ^a   Minervini, Giovanna ^a   Rizzello, Carlo G ^a   De Angelis, Maria ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Antioxidants; Lactic acid bacteria; Shelf life; Smoothies

Indexed keywords

ANTIOXIDANT; LACTIC ACID;

ADULT; ARTICLE; CHEMISTRY; CLASSIFICATION; DAIRY PRODUCT; FEMALE; FERMENTATION; GENETICS; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MALE; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; TASTE;

ADULT; ANTIOXIDANTS; CULTURED MILK PRODUCTS; FEMALE; FERMENTATION; HUMANS; LACTIC ACID; LACTOBACILLACEAE; MALE; MOLECULAR SEQUENCE DATA; TASTE; YOUNG ADULT;

BACTERIA (MICROORGANISMS); CARICA PAPAYA; ENTEROBACTERIACEAE; FOENICULUM VULGARE; LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SP.; RUBUS; WEISSELLA; WEISSELLA CIBARIA;

EID: 79955800101     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.02.011     Document Type: Article

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