Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity

Journal of Dairy Science

Volumn 97, Issue 10, 2014, Pages 6027-6035

  Casarotti, Sabrina N ^a   Carneiro, Bruno M ^a   Penna, Ana Lúcia B ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Caco 2 adhesion; Fermented dairy product; Functional food; Gastrointestinal resistance; Probiotic

Indexed keywords

CHENOPODIUM QUINOA;

PROBIOTIC AGENT;

ANALYSIS; ANIMAL; BACTERIUM ADHERENCE; BIFIDOBACTERIUM; CACO 2 CELL LINE; CHEMISTRY; CHENOPODIUM QUINOA; DAIRY PRODUCT; FLOUR; HUMAN; LACTOBACILLUS ACIDOPHILUS; MICROBIAL VIABILITY; MICROBIOLOGY; PH; PHYSIOLOGY; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; BACTERIAL ADHESION; BIFIDOBACTERIUM; CACO-2 CELLS; CHENOPODIUM QUINOA; CULTURED MILK PRODUCTS; FLOUR; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS ACIDOPHILUS; MICROBIAL VIABILITY; PROBIOTICS; STREPTOCOCCUS THERMOPHILUS;

EID: 84908025898     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8197     Document Type: Article

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