Effect of Lactococcus lactis Immobilized Within Pineapple and Yam Bean Segments, and Jerusalem Artichoke Powder on Its Viability and Quality of Yogurt

Food and Bioprocess Technology

Volumn 6, Issue 10, 2013, Pages 2751-2762

  Phuapaiboon, Pornpan ^a   Leenanon, Borwonsak ^a   Levin, Robert E ^b  

^a KHON KAEN UNIVERSITY   (Thailand)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Cell immobilization; GABA; Jerusalem artichoke powder; Lactococcus lactis; Pineapple segments; Yam bean segments; Yogurt

Indexed keywords

GABA; JERUSALEM ARTICHOKE; LACTOCOCCUS LACTIS; PINEAPPLE SEGMENTS; YAM BEAN SEGMENTS; YOGURT;

AMINO ACIDS; CELL IMMOBILIZATION; COLOR; CYTOLOGY; DAIRY PRODUCTS; LACTIC ACID; PH;

CELLS;

ANANAS COMOSUS; DIOSCOREA ALATA; HELIANTHUS TUBEROSUS; LACTOCOCCUS LACTIS; PACHYRHIZUS;

EID: 84883656443     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0940-4     Document Type: Article

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