Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

Electronic Journal of Biotechnology

Volumn 21, Issue , 2016, Pages 49-53

  Nematollahi, Amene ^a   Sohrabvandi, Sara ^a   Mortazavian, Amir Mohammad ^a   Jazaeri, Sahar ^a  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Anthocyanin; Antioxidant activity; Cornelian cherry; Phenolic compounds; Probiotic; Viability

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; COLD STORAGE; PHENOLS; SENSORY PERCEPTION; STRAIN;

ANTI-OXIDANT ACTIVITIES; CORNELIAN CHERRY; PHENOLIC COMPOUNDS; PROBIOTICS; VIABILITY;

PH;

ANTHOCYANIN; PHENOL DERIVATIVE; PROBIOTIC AGENT;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL VIABILITY; CHEMICAL ANALYSIS; COLONY FORMING UNIT; CONTROLLED STUDY; CORNELIAN CHERRY JUICE; FERMENTATION; FOOD ANALYSIS; FRUIT JUICE; IRAN; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; NONHUMAN; ODOR; ORGANOLEPTIC PROPERTY; PALATABILITY; PH; REFRIGERATION; STRAIN DIFFERENCE; TASTE;

EID: 84969523003     PISSN: None     EISSN: 07173458     Source Type: Journal    
DOI: 10.1016/j.ejbt.2016.03.001     Document Type: Article

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