Probiotic beverage from cashew apple juice fermented with Lactobacillus casei

Food Research International

Volumn 44, Issue 5, 2011, Pages 1276-1283

  Pereira, Ana Lúcia F ^a   Maciel, Tatiane C ^a   Rodrigues, Sueli ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Lactobacillus casei; Probiotic; Tropical fruits; Viability

Indexed keywords

CASHEW APPLE JUICE; COLOR CHANGES; FERMENTATION PROCESS; FERMENTATION TEMPERATURE; FUNCTIONAL FOODS; INITIAL PH; LACTOBACILLUS CASEI; OPTIMUM CONDITIONS; PROBIOTICS; REFRIGERATED STORAGES; STORAGE PERIODS; TROPICAL FRUITS; VIABILITY; VIABLE CELLS;

DAIRY PRODUCTS; FERMENTATION; FRUIT JUICES;

FRUITS;

ANACARDIUM OCCIDENTALE; LACTOBACILLUS CASEI; MALUS X DOMESTICA;

EID: 79957599135     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.11.035     Document Type: Article

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