Effect of non-thermal processing by High Hydrostatic Pressure on the survival of probiotic microorganisms: Study on Bifidobacteria spp.

Anaerobe

Volumn 17, Issue 6, 2011, Pages 456-458

  Tsevdou, M S ^a   Taoukis, P S ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Bifidobacteria; High pressure treatment; Viability

Indexed keywords

ARTICLE; BACTERIAL KINETICS; BACTERIAL VIABILITY; BIFIDOBACTERIACEAE; CONTROLLED STUDY; DAIRY PRODUCT; FERMENTATION; HYDROSTATIC PRESSURE; NONHUMAN; PH; PRESSURE MEASUREMENT; PRIORITY JOURNAL; TEMPERATURE MEASUREMENT;

BIFIDOBACTERIUM; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; PROBIOTICS; TEMPERATURE;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM;

EID: 84655169622     PISSN: 10759964     EISSN: 10958274     Source Type: Journal    
DOI: 10.1016/j.anaerobe.2011.06.007     Document Type: Article

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