Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 5700-5708

  Schoina, Vasiliki ^a   Terpou, Antonia ^a   Angelika Ioanna, Gialleli ^a   Koutinas, Athanasios ^a   Kanellaki, Maria ^a   Bosnea, Loulouda ^a  

^a UNIVERSITY OF PATRAS   (Greece)

Author keywords

GC MS; Immobilization; L. casei; Pistacia terebinthus resin; Yogurt

Indexed keywords

CELL CULTURE; CELLS; FLAVOR COMPOUNDS; FOOD STORAGE; GAS CHROMATOGRAPHY; LACTIC ACID; ODORS; RADIOACTIVE WASTE VITRIFICATION; RESINS; SALMONELLA; SPECTROMETRY;

GAS CHROMATOGRAPHY/MASS SPECTROMETRY; GC-MS; L. CASEI; ORGANOLEPTIC CHARACTERISTICS; PHYSICOCHEMICAL PARAMETERS; SOLID-PHASE MICROEXTRACTION; SPOILAGE MICROORGANISMS; YOGURT;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS CASEI; PISTACIA TEREBINTHUS; SALMONELLA; STAPHYLOCOCCUS;

EID: 84940449904     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1627-9     Document Type: Article

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