Wheat sprout flour as an attractive substrate for the producing probiotic fermented beverages: Process development and product characterisation

Quality Assurance and Safety of Crops and Foods

Volumn 7, Issue 4, 2015, Pages 469-475

  Shokoohi, M ^a   Razavi, S H ^a   Labbafi, M ^a   Vahidinia, A ^b   Gharibzahedi, S M T ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

^b HAMADAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Antioxidant activity; Fermentation process; Fermented beverage; Lactic acid bacteria; Wheat sprout

Indexed keywords

ANTIOXIDANTS; BACILLI; FERMENTATION; LACTIC ACID; PROCESS CONTROL;

ANTIOXIDANT ACTIVITIES; FERMENTATION PROCESS; FERMENTED BEVERAGES; LACTIC ACID BACTERIA; PROBIOTIC BACTERIA; PROBIOTICS; PROCESS DEVELOPMENT; PROCESS PRODUCTS; PRODUCT CHARACTERIZATIONS; WHEAT SPROUT;

SUBSTRATES;

LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; TRITICUM AESTIVUM;

EID: 84929248433     PISSN: 17578361     EISSN: 1757837X     Source Type: Journal    
DOI: 10.3920/QAS2014.0402     Document Type: Article

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