Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257

Food Science and Technology International

Volumn 20, Issue 3, 2014, Pages 205-213

  Salmerón, Ivan ^a,b   Rozada, Raquel ^a   Thomas, Keith ^c   Ortega Rivas, Enrique ^b   Pandiella, Severino S ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^c UNIVERSITY OF SUNDERLAND   (United Kingdom)

Author keywords

Bifidobacterium breve; Fermented malt beverage; flavour; probiotic; volatile compounds

Indexed keywords

ENZYMES; FLAVORS; SENSORY PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

BIFIDOBACTERIUM; METABOLIC ACTIVITY; ORGANOLEPTIC CHARACTERISTICS; PROBIOTICS; SENSORY CHARACTERISTICS; SENSORY EVALUATION; VOLATILE COMPOSITION; VOLATILE COMPOUNDS;

BEVERAGES;

PROBIOTIC AGENT; VOLATILE ORGANIC COMPOUND;

ARTICLE; BEVERAGE; BIFIDOBACTERIUM; BIFIDOBACTERIUM BREVE; CEREAL; CHEMISTRY; FERMENTATION; FERMENTED MALT BEVERAGE; FLAVOR; FOOD HANDLING; GLYCATION; HUMAN; METABOLISM; METHODOLOGY; ODOR; SENSATION; TASTE; VOLATILE COMPOUNDS;

BIFIDOBACTERIUM BREVE; FERMENTED MALT BEVERAGE; FLAVOUR; PROBIOTIC; VOLATILE COMPOUNDS;

BEVERAGES; BIFIDOBACTERIUM; CEREALS; FERMENTATION; FOOD HANDLING; HUMANS; MAILLARD REACTION; PROBIOTICS; SENSATION; SMELL; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84899000874     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213481466     Document Type: Article

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