Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel

Journal of Dairy Science

Volumn 98, Issue 9, 2015, Pages 5905-5916

  Sah, B N P ^a   Vasiljevic, T ^a   McKechnie, S ^a   Donkor, O N ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

And antimutagenic activity; Antioxidative activity; Peptide; Pineapple; Probiotic

Indexed keywords

ANANAS COMOSUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI;

ANTIMUTAGENIC AGENT; ANTIOXIDANT; INULIN; PEPTIDE; PREBIOTIC AGENT; PROBIOTIC AGENT; YOGHURT;

ANANAS; CHEMISTRY; FOOD CONTROL; FOOD STORAGE; FORTIFIED FOOD; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; METABOLISM; MICROBIAL VIABILITY; PROTEIN DEGRADATION; REFRIGERATION;

ANANAS; ANTIMUTAGENIC AGENTS; ANTIOXIDANTS; FOOD MICROBIOLOGY; FOOD STORAGE; FOOD, FORTIFIED; INULIN; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; MICROBIAL VIABILITY; PEPTIDES; PREBIOTICS; PROBIOTICS; PROTEOLYSIS; REFRIGERATION; YOGURT;

EID: 84939263253     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-9450     Document Type: Article

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