Impact of Electro-Activated Whey on Growth, Acid and Bile Resistance of Lactobacillus Rhamnosus Subsp., Lactobacillus Rhamnosus Gg and Lactobacillus Acidophilus Atcc4356

Author:

Aidarbekova Sabina,Aider Mohammed

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference25 articles.

1. Use of Electro-Activated Whey as Ingredient in Fermented Milk Production: Proof of the Concept of the Technological Feasibility;S Aider;EAW: Electro-activated whey. MRS+Lu: MRS + Lactuloase. Whey+Lu: Whey + Lactulose. REFERENCES Aidarbekova,2021

2. Production of Ryazhenka, a traditional Ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose;S Aidarbekova;Food Bioscience,2022

3. Isomerization of lactose and lactulose production: review;M Aider;Trends in Food Science & Technology,2007

4. Impact of the drying mode and ageing time on sugar profiles and antioxidant capacity of electro-activated sweet whey;M.-J Akhtar;International Dairy Journal,2018

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