Novel cheese production by incorporation of sea buckthorn berries (Hippophae rhamnoides L.) supported probiotic cells

LWT

Volumn 79, Issue , 2017, Pages 616-624

  Terpou, Antonia ^a   Gialleli, Angelika Ioanna ^a   Bosnea, Loulouda ^a   Kanellaki, Maria ^a   Koutinas, Athanasios A ^a   Castro, Guillermo R ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b FACULTAD DE CIENCIAS EXACTAS   (Argentina)

Author keywords

Cheese; Hippophae rhamnoides L; Immobilisation; Lactobacillus casei; Sea buckthorn berries

Indexed keywords

BIOCATALYSTS; CARBONYL COMPOUNDS; CELL CULTURE; CELL PROLIFERATION; CHEESES; DAIRIES; FRUITS; ODORS; TERPENES;

HIPPOPHAE RHAMNOIDES; HIPPOPHAE RHAMNOIDES L; IMMOBILISATION; LACTOBACILLUS CASEI; MICROBIOLOGICAL SAFETY; NUTRITIONAL CHARACTERISTICS; PHYSICOCHEMICAL CHARACTERISTICS; SEA BUCKTHORN;

PROBIOTICS;

EID: 85006822852     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.11.021     Document Type: Article

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