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Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

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Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

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Bernat Pérez, N.; Cháfer Nácher, MT.; González Martínez, MC.; Rodríguez García, J.; Chiralt, A. (2015). Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms. Food Science and Technology International. 21(2):145-157. https://doi.org/10.1177/1082013213518936

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/150426

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Title: Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms
Author: Bernat Pérez, Neus Cháfer Nácher, María Teresa González Martínez, María Consuelo Rodríguez García, Julia Chiralt, A.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Functional advantages of probiotics combined with interesting composition of oat were considered as an alternative to dairy products. In this study, fermentation of oat milk with Lactobacillus reuteri and Streptococcus ...[+]
Subjects: Fermented oat milk , Probiotic , Prebiotic , Response surface methodology , Formula optimisation
Copyrigths: Reserva de todos los derechos
Source:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013213518936
Publisher:
SAGE Publications
Publisher version: https://doi.org/10.1177/1082013213518936
Project ID:
GENERALITAT VALENCIANA/ACIF/2011/029
UPV-VIN/2740
Thanks:
This research was supported by the Universitat Politecnica de Valencia (PAID-05-11-2740). This work was also supported by the Conselleria de Educacion of Valencia government, which granted the author N. Bernat (ACIF/2011).[+]
Type: Artículo

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