In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains

Food Microbiology

Volumn 77, Issue , 2019, Pages 61-68

  Yépez, Alba ^a   Russo, Pasquale ^b,e   Spano, Giuseppe ^b   Khomenko, Iuliia ^c   Biasioli, Franco ^c   Capozzi, Vittorio ^b,e   Aznar, Rosa ^a,d  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITY OF FOGGIA   (Italy)

^c RESEARCH AND INNOVATION CENTRE   (Italy)

^d INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^e Promis Biotech Srl   (Italy)

Author keywords

Bio fortification; Cereal based beverages; Functional food; LAB; Riboflavin

Indexed keywords

KEFIR; RIBOFLAVIN; VOLATILE ORGANIC COMPOUND;

ANATOMY AND HISTOLOGY; ANIMAL; AVENA; BEVERAGE; DIETARY REFERENCE INTAKE; FERMENTATION; FERMENTED DAIRY PRODUCT; FLOUR; FOOD CONTROL; FOOD GRAIN; LACTOBACILLALES; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; MAIZE; METABOLISM; MICROBIOLOGY; MILK;

ANIMALS; AVENA; BEVERAGES; CULTURED MILK PRODUCTS; EDIBLE GRAIN; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; KEFIR; LACTOBACILLALES; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; MILK; RECOMMENDED DIETARY ALLOWANCES; RIBOFLAVIN; VOLATILE ORGANIC COMPOUNDS; ZEA MAYS;

EID: 85053187781     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2018.08.008     Document Type: Article

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