Effect of catechins on the growth of oxygen-sensitive probiotic bacteria

Food Research International

Volumn 53, Issue 2, 2013, Pages 751-757

  Gaudreau, H ^a,b   Champagne, C P ^a,c   Remondetto, G E ^d   Bazinet, L ^a,b   Subirade, M ^a,b  

^a LAVAL UNIVERSITY   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^d NONE   (Canada)

Author keywords

Catechins; Green tea extract; Infrared spectroscopy; Probiotic bacteria; Redox potential

Indexed keywords

CATECHINS; EPIGALLOCATECHIN GALLATE; FOURIER TRANSFORM INFRA REDS; GREEN TEA EXTRACTS; GROWTH-PROMOTING EFFECTS; LACTOBACILLUS HELVETICUS; PROBIOTIC BACTERIA; REDOX POTENTIALS;

BACTERIA; CELL MEMBRANES; CYTOLOGY; FLAVONOIDS; FOOD PRODUCTS; FOOD STORAGE; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDRATES; INFRARED SPECTROSCOPY; PHENOLS; REDOX REACTIONS; SECONDARY BATTERIES; VITAMINS;

OXYGEN;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM; LACTOBACILLUS HELVETICUS;

EID: 84882817800     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.014     Document Type: Article

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