Traditional Balkan fermented milk products

Author:

Teneva-Angelova Tsvetanka1,Balabanova Tatyana2,Boyanova Petya2,Beshkova Dora1

Affiliation:

1. Laboratory of Applied Biotechnologies; Department Applied Microbiology; The Stephan Angeloff Institute of Microbiology; Bulgarian Academy of Sciences; Plovdiv Bulgaria

2. Department of Technology of Milk and Milk Products; University of Food Technologies; Plovdiv Bulgaria

Publisher

Wiley

Subject

Bioengineering,Environmental Engineering,Biotechnology

Reference135 articles.

1. Traditional foods: a science and society perspective;Trichopoulou;Trends Food Sci. Technol.,2007

2. Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study;Guerrero;Appetite,2009

3. Vanhonacker , F. Verbeke , W. Lengard , V. Hersleth , M. Consumer-based definition and general image of traditional foods in Europe, in: Perspectives of Traditional Food Supply Chains on the European Market, Proceedings of 12th Congress of the European Association of Agricultural Economists ‘People, Food and Environments: Global Trends and European Strategies’ 2008 Ghent, Belgium, 26 29

4. Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods;El-Ghaish;Trends Food Sci. Technol.,2011

5. Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides;Liu;J. Sci. Food Agric.,2011

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