Impact ofSpirulina platensison Physicochemical Properties and Viability ofLactobacillus acidophilusof Probiotic UF Feta Cheese-Reference-Cited by-同舟云学术

Impact ofSpirulina platensison Physicochemical Properties and Viability ofLactobacillus acidophilusof Probiotic UF Feta Cheese

Published:2016-04-21 Issue:6 Volume:40 Page:1318-1324
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Mazinani Sedigheh¹,Fadaei Vajiheh¹,Khosravi-Darani Kianoush²

Affiliation:

1. Department of Food Science & Technology; Shahr-e-Qods Branch, Islamic Azad University; Tehran Iran

2. Research Department of Food Technology; National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences; PO Box 19395-4741 Tehran Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12717/fullpdf

Reference27 articles.

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3. Supplementation of Spirulina platensis and Chorella vulgaris Algae into probiotic fermented milks;Beheshtipour;Compr. Rev. Food Sci.,2013

4. Probiotic efficiency of spirulina platensis- stimulating growth of lactic acid bacteria;Bhowmik;World J. Dairy Food Sci.,2009

5. Effect of dietary Spirulina platensis on milk fatty acid profile of dairy cow;Christaki;Asian J. Anim. Vet. Adv.,2012

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