Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration-Reference-Cited by-同舟云学术

Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration

Published:2019-03 Issue:1 Volume:39 Page:188-194
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

JAIMEZ-ORDAZ Judith¹,MARTÍNEZ-RAMÍREZ Xóchitl¹,CRUZ-GUERRERO Alma Elizabeth²,CONTRERAS-LÓPEZ Elizabeth¹,AYALA-NIÑO Alexis¹,CASTRO-ROSAS Javier¹,GONZÁLEZ-OLIVARES Luis Guillermo¹

Affiliation:

1. Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, México

2. Universidad Autónoma Metropolitana, México

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n1/0101-2061-cta-fst41117.pdf

Reference42 articles.

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3. Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins;Bu G.;Journal of the Science of Food and Agriculture,2010

4. Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1;Corsetti A.;Applied Microbiology and Biotechnology,1998

5. ACE- inhibitory activity of probiotic yoghurt;Donkor O. N.;International Dairy Journal,2007

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