Kefir Immobilized on Corn Grains as Biocatalyst for Lactic Acid Fermentation and Sourdough Bread Making

Journal of Food Science

Volumn 77, Issue 12, 2012, Pages

  Plessas, Stavros ^a   Alexopoulos, Athanasios ^a   Bekatorou, Argyro ^b   Bezirtzoglou, Eugenia ^a  

^a DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

^b UNIVERSITY OF PATRAS   (Greece)

Author keywords

Corn; Immobilization; Kefir; Lactic acid; Prebiotic; Sourdough bread

Indexed keywords

ALCOHOL; CARBOHYDRATE; LACTIC ACID;

ARTICLE; BREAD; CATALYSIS; CHEMISTRY; DAIRY PRODUCT; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; IMMOBILIZED CELL; MAIZE; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PHYSICAL CHEMISTRY; SOLID PHASE MICROEXTRACTION; STEM CELL; TASTE;

BREAD; CARBOHYDRATES; CATALYSIS; CELLS, IMMOBILIZED; CULTURED MILK PRODUCTS; ETHANOL; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTIC ACID; PHYSICOCHEMICAL PHENOMENA; SOLID PHASE MICROEXTRACTION; STEM CELLS; TASTE; ZEA MAYS;

ZEA MAYS;

EID: 84871242753     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02985.x     Document Type: Article

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