Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

Food Science and Technology International

Volumn 21, Issue 2, 2015, Pages 145-157

  Bernat, N ^a   Chafer M ^a   Gonzalez Martinez C ^a   Rodriguez Garcia J ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Fermented oat milk; formula optimisation; prebiotic; probiotic; response surface methodology

Indexed keywords

DAIRIES; POLYSACCHARIDES; PRODUCT DESIGN; STARTERS; SURFACE PROPERTIES;

FERMENTED OAT MILK; OPTIMISATIONS; PREBIOTICS; PROBIOTICS; RESPONSE SURFACE METHODOLOGY;

FERMENTED MILK;

LACTOBACILLUS REUTERI; STREPTOCOCCUS THERMOPHILUS;

BETA GLUCAN; INULIN; MONOSACCHARIDE; OLIGOSACCHARIDE; PROBIOTIC AGENT; YOGHURT;

ANALYSIS; AVENA; BACTERIAL COUNT; COLOR; FERMENTATION; FLOW KINETICS; FOOD CONTROL; FOOD GRAIN; FOOD HANDLING; FOOD STORAGE; FUNCTIONAL FOOD; HUMAN; LACTOBACILLUS REUTERI; MICROBIAL VIABILITY; PROCEDURES;

AVENA; BETA-GLUCANS; COLONY COUNT, MICROBIAL; COLOR; EDIBLE GRAIN; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD STORAGE; FUNCTIONAL FOOD; HUMANS; INULIN; LACTOBACILLUS REUTERI; MICROBIAL VIABILITY; MONOSACCHARIDES; OLIGOSACCHARIDES; PROBIOTICS; RHEOLOGY; YOGURT;

EID: 84923069201     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213518936     Document Type: Article

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