Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber

Food Research International

Volumn 57, Issue , 2014, Pages 104-113

  Espirito Santo, Ana Paula do ^a   Mouquet Rivier, Claire ^a   Humblot, Christèle ^a   Cazevieille, Chantal ^b   Icard Vernière, Christèle ^a   Soccol, Carlos Ricardo ^c   Guyot, Jean Pierre ^a  

^a INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^b UNIV MONTPELLIER   (France)

^c FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Amylase activity; Amylolytic lactic acid bacteria; Probiotic; Rice; Soy milk; Viscosity

Indexed keywords

AMYLASE ACTIVITY; LACTIC ACID BACTERIA; PROBIOTICS; RICE; SOY MILK;

AMYLASES; BACILLI; FERMENTATION; FERMENTED MILK; FRUITS; LACTIC ACID; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY;

VISCOSITY;

EID: 84893382831     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.01.028     Document Type: Article

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