Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages

Food Research International

Volumn 100, Issue , 2017, Pages 698-707

  Freire, Ana Luiza ^a   Ramos, Cintia Lacerda ^b   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSIDADE FEDERAL DOS VALES DO JEQUITINHONHA E MUCURI   (Brazil)

Author keywords

Fructooligosaccharide; Lactic acid bacteria; Maize; Symbiotic beverage; Yeast

Indexed keywords

ALCOHOLIC BEVERAGES; BACILLI; BACTERIA; FOOD ADDITIVES; FOOD PROCESSING; KETONES; LACTIC ACID; ORGANIC ACIDS; POPULATION STATISTICS; SUBSTRATES; VOLATILE ORGANIC COMPOUNDS; YEAST;

COMMERCIAL PRODUCTIONS; FRUCTOOLIGOSACCHARIDES; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; MAIZE; MIXED STARTER CULTURES; NON-ALCOHOLIC BEVERAGES; TORULASPORA DELBRUECKII;

BEVERAGES;

FRAGRANCE; FRUCTOSE OLIGOSACCHARIDE; OLIGOSACCHARIDE; PROBIOTIC AGENT;

ADOLESCENT; ADULT; ANALYSIS; BEVERAGE; CHEMISTRY; FERMENTATION; FERMENTED PRODUCT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; KINETICS; LACTOBACILLUS; MAIZE; METABOLISM; MICROBIOLOGY; MIDDLE AGED; ORYZA; PHYSIOLOGY; SYMBIOSIS; TASTE; YEAST; YOUNG ADULT;

ADOLESCENT; ADULT; BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FERMENTED FOODS; HUMANS; KINETICS; LACTOBACILLUS; MIDDLE AGED; ODORANTS; OLIGOSACCHARIDES; ORYZA; PROBIOTICS; SYMBIOSIS; TASTE; YEASTS; YOUNG ADULT; ZEA MAYS;

EID: 85026759283     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.07.070     Document Type: Article

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