Comparison of vacuum impregnation and soaking techniques for addition of the probiotic Lactobacillus acidophilus to minimally processed melon

International Journal of Food Science and Technology

Volumn 52, Issue 12, 2017, Pages 2547-2554

  de Oliveira, Patrícia Martins ^a   Ramos, Afonso Mota ^a   Martins, Eliane Maurício Furtado ^b   Vieira, Érica Nascif Rufino ^a   Soares, Ariana de Souza ^a   de Noronha, Marcel Cardoso ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b Science and Technology of Southeast of Minas Gerais   (Brazil)

Author keywords

Fruits vegetables; health; minimally processed; probiotics

Indexed keywords

FRUITS; HEALTH;

MICROBIOLOGICAL CHARACTERISTICS; MINIMALLY PROCESSED; PROBIOTIC BACTERIA; PROBIOTIC CULTURES; PROBIOTIC LACTOBACILLI; PROBIOTIC PRODUCTS; PROBIOTICS; VACUUM IMPREGNATION;

IMPREGNATION;

EID: 85033496774     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13540     Document Type: Article

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