Entrapment of Lactobacillus casei ATCC393 in the viscus matrix of Pistacia terebinthus resin for functional myzithra cheese manufacture

LWT

Volumn 89, Issue , 2018, Pages 441-448

  Schoina, Vasiliki ^a   Terpou, Antonia ^a   Bosnea, Loulouda ^a,b   Kanellaki, Maria ^a   Nigam, Poonam S ^c  

^a UNIVERSITY OF PATRAS   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^c UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Encapsulation; Myzithra cheese; Pistacia terebinthus resin; Probiotics; Terpenes

Indexed keywords

CELLS; CYTOLOGY; ENCAPSULATION; MICROORGANISMS; PROBIOTICS; RESINS; TERPENES; TEXTURES;

ANTI-MICROBIAL PROPERTIES; CELL COUNT; IMMOBILISATION; IMMOBILIZED BIOCATALYSTS; LACTOBACILLUS CASEI; PROBIOTIC BACTERIA; PROTECTIVE EFFECTS; REFRIGERATED STORAGES;

DAIRIES;

EID: 85034062582     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.11.015     Document Type: Article

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