No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori

Journal of Food Engineering

Volumn 110, Issue 2, 2012, Pages 289-293

  Betoret, E ^a   Betoret, N ^a   Arilla, A ^a   Bennar M ^a   Barrera, C ^a   Codoner P ^b   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Helicobacter pylori; Lactobacillus salivarius spp. salivarius; Mandarin juice; Pineapple grape juice; Probiotic; Vacuum impregnation

Indexed keywords

DRYING; FRUITS; MOISTURE; MOISTURE DETERMINATION;

HELICOBACTER PYLORI; LACTOBACILLUS SALIVARIUS SPP. SALIVARIUS; MANDARIN JUICES; PINEAPPLE/GRAPE JUICE; PROBIOTICS; VACUUM IMPREGNATION;

IMPREGNATION;

HELICOBACTER PYLORI; LACTOBACILLUS SALIVARIUS; MALUS X DOMESTICA;

EID: 84865757269     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.04.027     Document Type: Conference Paper

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