Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk-Reference-Cited by-同舟云学术

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Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk

Published:2011-05 Issue:5 Volume:94 Page:2185-2191
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ebel B.,Martin F.,Le L.D.T.,Gervais P.,Cachon R.

Funder

Senoble

Association Nationale de la Recherche et de la Technologie

FUI Probiotique

Vitagora

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference37 articles.

1. Eh and pH gradients in camembert cheese during ripening: Measurements using microelectrodes and correlations with texture;Abraham;Int. Dairy J.,2007

2. Influence of the acidification process on the colloidal stability of acidic milk drinks prepared from reconstituted nonfat dry milk;Amice-Quemeneur;J. Dairy Sci.,1995

3. Thiols are main determinants of total antioxidant capacity of cellular homogenates;Balcerczyk;Free Radic. Res.,2003

4. Electrochemical modification of the redox potential of pasteurized milk and its evolution during storage;Bolduc;J. Agric. Food Chem.,2006

5. Sensitivity of bifidobacteria to oxygen and redox potential in non-fermented pasteurized milk;Bolduc;Int. Dairy J.,2006

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