Viability of Probiotics in Goat Cheese During Storage and Under Simulated Gastrointestinal Conditions

Food and Bioprocess Technology

Volumn 11, Issue 4, 2018, Pages 853-863

  Martins, I B A ^a   Deliza, R ^b   dos Santos, K M O ^b   Walter, E H M ^b   Martins, J M ^c   Rosenthal, A ^b  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^c Federal Institute of Education Science and Technology of Southeast of Minas Gerais   (Brazil)

Author keywords

Bifidobacterium animalis subsp. lactis BB 12; Consumer liking; Functional food; Gastrointestinal tract simulation; Goat s milk; Lactobacillus rhamnosus

Indexed keywords

BACILLI; FUNCTIONAL FOOD;

BIFIDOBACTERIUM ANIMALIS; CONSUMER ACCEPTANCE; CONSUMER LIKING; GASTROINTESTINAL TRACT; INITIAL POPULATION; LACTOBACILLUS RHAMNOSUS; SIMULATED GASTROINTESTINAL CONDITIONS; TITRATABLE ACIDITY;

FOOD STORAGE;

EID: 85040918600     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-018-2060-2     Document Type: Article

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