Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy

Food Science and Technology International

Volumn 21, Issue 6, 2015, Pages 403-415

  Bianchi, F ^a   Rossi, E A ^a   Gomes, R G ^b   Sivieri, K ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

fermented beverage; Lactobacillus casei; prebiotic; Probiotic; quinoa; soy

Indexed keywords

ALCOHOLIC BEVERAGES; CHEMICAL ANALYSIS; MICROORGANISMS; PROBIOTICS;

FERMENTED BEVERAGES; LACTOBACILLUS CASEI; PREBIOTICS; PROBIOTIC; QUINOA;

FOOD STORAGE;

CHENOPODIUM QUINOA; LACTOBACILLUS CASEI;

FRUCTOSE OLIGOSACCHARIDE; OLIGOSACCHARIDE; SYNBIOTIC AGENT;

BEVERAGE; BIOREACTOR; CHEMISTRY; CHENOPODIUM QUINOA; FEMALE; FERMENTATION; FOOD PREFERENCE; FOOD STORAGE; HUMAN; LACTOBACILLUS CASEI; MALE; MICROBIAL VIABILITY; MICROBIOLOGY; PH; PROCEDURES; SOYBEAN MILK;

BEVERAGES; BIOREACTORS; CHENOPODIUM QUINOA; FEMALE; FERMENTATION; FOOD PREFERENCES; FOOD STORAGE; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS CASEI; MALE; MICROBIAL VIABILITY; OLIGOSACCHARIDES; SOY MILK; SYNBIOTICS;

EID: 84938810811     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214540672     Document Type: Article

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