Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms

LWT

Volumn 85, Issue , 2017, Pages 418-422

  Betoret, E ^a   Calabuig Jimenez L ^b   Patrignani, F ^a   Lanciotti, R ^a   Dalla Rosa, M ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cell hydrophobicity; Functional foods; Homogenization; Probiotic

Indexed keywords

CELLS; CYTOLOGY; FUNCTIONAL FOOD; HIGH PRESSURE EFFECTS; HOMOGENIZATION METHOD; HYDROPHOBICITY; MICROORGANISMS; PHYSICOCHEMICAL PROPERTIES;

CELL HYDROPHOBICITY; COLONY FORMING UNITS; EFFECT OF HIGH PRESSURE; FOOD MATRIXES; FUNCTIONAL PROPERTIES; HOMOGENIZATION PRESSURES; MANDARIN JUICES; PROBIOTIC;

PROBIOTICS;

EID: 84992451573     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.10.036     Document Type: Article

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