Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier

Process Biochemistry

Volumn 55, Issue , 2017, Pages 1-10

  Terpou, Antonia ^a   Bekatorou, Argyro ^a   Kanellaki, Maria ^a   Koutinas, Athanasios A ^a   Nigam, Poonam ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

GCMS SPME; Immobilization; Probiotic yogurt; Wheat bran

Indexed keywords

BIOCATALYSTS; CELLS; CYTOLOGY; DAIRY PRODUCTS; ENZYMES; FERMENTATION; QUALITY CONTROL; RADIOACTIVE WASTE VITRIFICATION; VOLATILE ORGANIC COMPOUNDS;

GCMS/SPME; IMMOBILIZED BIOCATALYSTS; LACTOBACILLUS BULGARICUS; PROBIOTIC YOGURT; SENSORY CHARACTERISTICS; SIMULATED GASTRIC JUICE; STREPTOCOCCUS THERMOPHILUS; WHEAT BRAN;

CELL IMMOBILIZATION;

EID: 85010892467     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2017.01.013     Document Type: Article

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