Probiotic potentials of cereal-based beverages

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 4, 2017, Pages 790-804

  Enujiugha, Victor N ^a   Badejo, Adebanjo A ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Cereal based beverages; characterization; fermentation; probiotic organisms

Indexed keywords

BEVERAGES; CHARACTERIZATION; CHOLESTEROL; DAIRIES; DEVELOPING COUNTRIES; FERMENTATION; FERMENTED MILK; FOOD STORAGE; LACTIC ACID; MICROORGANISMS; OPTIMIZATION; SUGARS;

ANTI-MICROBIAL ACTIVITY; CEREAL-BASED BEVERAGES; FUNCTIONAL PROPERTIES; GASTROINTESTINAL INFECTIONS; INFLAMMATORY BOWEL DISEASE; LACTIC ACID BACTERIA; PROBIOTIC POTENTIALS; PROBIOTICS;

FOOD MICROBIOLOGY;

PROBIOTIC AGENT;

ANALYSIS; BEVERAGE; CHEMISTRY; FERMENTATION; FOOD GRAIN; HUMAN;

BEVERAGES; EDIBLE GRAIN; FERMENTATION; HUMANS; PROBIOTICS;

EID: 85007589383     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2014.930018     Document Type: Article

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