Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures-Reference-Cited by-同舟云学术

Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures

Published:1997-06 Issue:6-7 Volume:7 Page:435-443
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Dave Rajiv I.,Shah Nagendra P.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference38 articles.

1. Yoghurt and probiotics;Choice,1992

2. Vitamin C (Reduced Ascorbic Acid) in Ready to Feed Milk Based Infant Formula, No. 985.33;Official Methods of Analysis,1990

3. Survival of bifidobacteria from human habitat in acidified milk;Biavati;Microbiologica,1992

4. Metabolism and survival of bifidobacteria in fermented milk during cold storage;Brunner;Milchwirtschaftliche-Forschung,1993

5. Changes in pH, free sulphydryl groups, oxygen and redox potential during fermentation of milk with Bifidobacterium longum;Brunner;Milchwirtschaftliche-Forschung,1993

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