登录 注册 会员服务 联系我们

Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices

  • Published:2017-03-27 Issue: Volume:71 Page:120-129
  • ISSN:1364-727X
  • Container-title:International Journal of Dairy Technology
  • language:en
  • Short-container-title:Int J Dairy Technol

Author:

Barat Abdullah1,Ozcan Tulay1

Affiliation:

1. Department of Food Engineering; Uludag University; 16059 Gorukle Bursa Turkey

Funder

Uludag University Scientific Research Fund

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference81 articles.

1. Akin Z 2014 Determination of properties of non-fat fermented milk drink with vegetable protein additives 104

2. Improved recovery of stressed Bifidobacterium from water and frozen yoghurt;Arany;Journal of Food Protection,1995

3. Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical-chemical and metabolic activity analyses;Batista;Food Research International,2015

4. Growth, viability and activity of Bifidobacterium spp. in milk containing prebiotics;Bruno;Journal of Food Science,2002

5. Effects of short-chain and long-chain inulin on the quality of probiotic yogurt containing Lactobacilus rhamnosus;Canbulat;Journal of Food Processing and Preservation,2015
同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3