Effect of temperature and pH on the probiotication of Punica granatum juice using Lactobacillus species

Journal of Food Biochemistry

Volumn 43, Issue 4, 2019, Pages

  Mustafa, Siti Marhaida ^a   Chua, Lee Suan ^a   El Enshasy, Hesham Ali ^a   Abd Majid, Fadzilah Adibah ^b   Hanapi, Siti Zulaiha ^a   Abdul Malik, Roslinda ^a  

^a UNIVERSITI TEKNOLOGI MALAYSIA   (Malaysia)

^b UNIVERSITI MALAYSIA TERENGGANU   (Malaysia)

Author keywords

fermentation; flavonoids; Lactobacillus casei; probiotication; probiotics; Punica granatum

Indexed keywords

ANTIOXIDANTS; BACILLI; FERMENTATION; FLAVONOIDS; FRUIT JUICES; FRUITS; PH EFFECTS; PHENOLS; PLANTS (BOTANY);

FERMENTATION TEMPERATURE; LACTOBACILLUS BULGARICUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; MICROAEROPHILIC CONDITION; PROBIOTICATION; PUNICA GRANATUM; RADICAL SCAVENGING ACTIVITY;

PROBIOTICS;

PHYTOCHEMICAL; PROBIOTIC AGENT;

FERMENTATION; FRUIT; FRUIT AND VEGETABLE JUICE; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; PH; POMEGRANATE; TEMPERATURE;

FERMENTATION; FRUIT; FRUIT AND VEGETABLE JUICES; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; PHYTOCHEMICALS; POMEGRANATE; PROBIOTICS; TEMPERATURE;

EID: 85061475533     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12805     Document Type: Article

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