Stability and Quality Parameters of Probiotic Cantaloupe Melon Juice Produced with Sonicated Juice

Food and Bioprocess Technology

Volumn 6, Issue 10, 2013, Pages 2860-2869

  Fonteles, Thatyane Vidal ^a   Costa, Mayra Garcia Maia ^a   de Jesus, Ana Laura Tibério ^a   Fontes, Cláudia Patrícia Mourão Lima ^a   Fernandes, Fabiano André Narciso ^a   Rodrigues, Sueli ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Lactobacillus casei NRRL B 442; Non thermal processing; Probiotic juice; Ultrasound; Viability

Indexed keywords

ACID CONCENTRATIONS; FERMENTED JUICES; LACTOBACILLUS CASEI; NON-THERMAL PROCESSING; PROBIOTICS; QUALITY PARAMETERS; REFRIGERATED STORAGES; VIABILITY;

ACIDIFICATION; FRUIT JUICES; ULTRASONICS;

QUALITY CONTROL;

EID: 84883637438     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0962-y     Document Type: Article

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