Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei

Engineering in Life Sciences

Volumn 12, Issue 4, 2012, Pages 475-485

  De Souza Neves Ellendersen, Luciana ^a   Granato, Daniel ^b   Bigetti Guergoletto, Karla ^c   Wosiacki, Gilvan ^d  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b Faculdades Metropolitanas Unidas   (Brazil)

^c UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

^d STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Fermented beverage; Lactobacillus; Principal component analysis; Response Surface Methodology

Indexed keywords

APPLE BEVERAGES; APPLE JUICE; FERMENTED BEVERAGES; LACTOBACILLUS; LACTOBACILLUS CASEI; OPTIMAL CONDITIONS; PH VALUE; PROBIOTICS; QUANTITATIVE DESCRIPTIVE ANALYSIS; RESPONSE SURFACE METHODOLOGY; SENSORY PROFILES; SWEET TASTE;

CHEMICAL ANALYSIS; FRUIT JUICES; OPTIMIZATION; PRINCIPAL COMPONENT ANALYSIS; SURFACE PROPERTIES; TEXTURES;

FRUITS;

ACIDITY; BACTERIUM; BIOTECHNOLOGY; COLOR; FERMENTATION; FOOD INDUSTRY; FOOD PROCESSING; FOOD STORAGE; FRUIT; OPTIMIZATION; PH; PROBIOTICS; TEXTURE;

ACIDITY; APPLE JUICE; AROMA; ARTICLE; BACTERIAL CELL; BACTERIAL VIABILITY; CELL GROWTH; CELL VIABILITY; FERMENTATION; FERMENTATION OPTIMIZATION; FERMENTED PRODUCT; FOOD COLOR; FOOD TEXTURE; INOCULATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; NONHUMAN; RESPONSE SURFACE METHOD; SENSORY ANALYSIS; SWEETNESS;

LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; MALUS X DOMESTICA;

EID: 84865544523     PISSN: 16180240     EISSN: 16182863     Source Type: Journal    
DOI: 10.1002/elsc.201100136     Document Type: Article

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