Characterization and Antioxidant Property of Probiotic and Synbiotic Yogurts

Probiotics and Antimicrobial Proteins

Volumn 4, Issue 2, 2012, Pages 90-97

  Madhu, Arenahalli Ningegowda ^a   Amrutha, Nanjaiah ^a   Prapulla, Siddalingaiya Gurudutt ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Fructooligosaccharides; Prebiotics; Probiotics; Synbiotics; Yogurt

Indexed keywords

FRUCTOSE OLIGOSACCHARIDE; PHENOL; PREBIOTIC AGENT; PROBIOTIC AGENT; SYNBIOTIC AGENT; YOGHURT;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL VIABILITY; CONTROLLED STUDY; CRYOPRESERVATION; FERMENTATION TECHNIQUE; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MICROBIAL ACTIVITY; NONHUMAN; NUTRITIONAL VALUE; PRIORITY JOURNAL; PROTEIN DEGRADATION; STORAGE TEMPERATURE;

LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM;

EID: 84860453562     PISSN: 18671306     EISSN: 18671314     Source Type: Journal    
DOI: 10.1007/s12602-012-9099-6     Document Type: Article

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