Effects of Carbonation on Probiotic Survivability, Physicochemical, and Sensory Properties of Milk-Based Symbiotic Beverages

Journal of Food Science

Volumn 79, Issue 4, 2014, Pages

  Walsh, Helen ^a   Cheng, Jianjun ^b   Guo, Mingruo ^a,c  

^a UNIVERSITY OF VERMONT   (United States)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^c JILIN UNIVERSITY   (China)

Author keywords

Beverages; Carbonation; Milk; Probiotics; Stability

Indexed keywords

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; LACTOBACILLUS ACIDOPHILUS; LYTHRACEAE;

CARBON DIOXIDE; INULIN; MILK PROTEIN; PREBIOTIC AGENT; PROBIOTIC AGENT; SYNBIOTIC AGENT; WHEY PROTEIN; YOGHURT;

ANALYSIS; ANIMAL; BIFIDOBACTERIUM; CARBONATED BEVERAGE; DRUG EFFECTS; HUMAN; LACTOBACILLUS ACIDOPHILUS; MICROBIOLOGY; MILK; PH; TASTE; VISCOSITY;

ANIMALS; BIFIDOBACTERIUM; CARBON DIOXIDE; CARBONATED BEVERAGES; HUMANS; HYDROGEN-ION CONCENTRATION; INULIN; LACTOBACILLUS ACIDOPHILUS; MILK; MILK PROTEINS; PREBIOTICS; PROBIOTICS; SYNBIOTICS; TASTE; VISCOSITY; YOGURT;

EID: 84897981632     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12381     Document Type: Article

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