Development of a non-dairy probiotic fermented product based on almond milk and inulin

Food Science and Technology International

Volumn 21, Issue 6, 2015, Pages 440-453

  Bernat, Neus ^a   Cháfer, Maite ^a   Chiralt, Amparo ^a   González Martínez, Chelo ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

fermentation; L. reuteri; prebiotic; response surface methodology; survivals

Indexed keywords

COLD STORAGE; DAIRIES; FERMENTATION; FERMENTED MILK; FRUCTOSE; GLUCOSE; POLYSACCHARIDES; PRODUCT DESIGN; SURFACE PROPERTIES;

CENTRAL COMPOSITE DESIGNS; FERMENTATION PROCESS; L. REUTERI; PREBIOTICS; PROBIOTIC LACTOBACILLI; RESPONSE SURFACE METHODOLOGY; STREPTOCOCCUS THERMOPHILUS; SURVIVALS;

PROBIOTICS;

LACTOBACILLUS REUTERI; PRUNUS DULCIS; STREPTOCOCCUS THERMOPHILUS;

FRUCTOSE; GEL; GLUCOSE; INULIN; PROBIOTIC AGENT;

ANALYSIS OF VARIANCE; BACTERIAL COUNT; BEVERAGE; BIOREACTOR; FERMENTATION; GEL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS REUTERI; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PRUNUS; STREPTOCOCCUS THERMOPHILUS;

ANALYSIS OF VARIANCE; BEVERAGES; BIOREACTORS; COLONY COUNT, MICROBIAL; FERMENTATION; FRUCTOSE; GELS; GLUCOSE; INULIN; LACTOBACILLUS REUTERI; MICROBIAL VIABILITY; PROBIOTICS; PRUNUS; STREPTOCOCCUS THERMOPHILUS;

EID: 84938766575     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214543705     Document Type: Article

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