Quality and Health Aspects of Dairy Foods as Affected by Probiotic Bacteria and Their Metabolites
Author:
Iranmanesh Mahdieh
Publisher
Springer Singapore
Reference150 articles.
1. Aadinath T, Ghoshl PH, Amaladhas C (2017) Dried dairy products and their trends in the global market. In: Anandharamakrishnan C (ed) Handbook of drying for dairy products. Wiley-Blackwell, Hoboken, pp 15–18
2. Abadía-García L, Cardador A, del Campo STM, Arvízu SM, Castaño-Tostado E, Regalado-González C, Amaya-Llano SL (2013) Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions. Int Dairy J 33(2):191–197
3. Abbas Z, Jafri W (1992) Yoghurt (dahi): a probiotic and therapeutic view. J Pak Med Assoc 42:221–224
4. Ahmadova A, Todorov SD, Choiset Y, Rabesona H, Zadi TM, Kuliyev A, Haertlé T (2013) Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese. Food Control 30(2):631–641
5. Ahola AJ, Yli-Knuuttila H, Suomalainen T, Poussa T, Ahlström A, Meurman JH, Korpela R (2002) Short-term consumption of probiotic-containing cheese and its effect on dental caries risk factors. Arch Oral Biol 47(11):799–804