Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods

International Journal of Food Science and Technology

Volumn 51, Issue 4, 2016, Pages 894-901

  Majeed, Muhammed ^a   Majeed, Shaheen ^b   Nagabhushanam, Kalyanam ^b   Natarajan, Sankaran ^a   Sivakumar, Arumugam ^a   Ali, Furqan ^a  

^a Sami Labs Limited   (India)

^b SABINSA CORPORATION   (United States)

Author keywords

Bacillus coagulans; Baked foods; Beverages; Functional foods; LactoSpore

Indexed keywords

BACTERIOLOGY; BEVERAGES; FOOD MICROBIOLOGY; FOOD STORAGE; FRUIT JUICES; FRUITS; OILS AND FATS;

APPLE JUICE; BACILLUS COAGULANS; FOOD APPLICATIONS; MAINTAINING TEMPERATURES; PEANUT BUTTER; PROBIOTICS;

FUNCTIONAL FOOD;

EID: 84968306835     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13044     Document Type: Article

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