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Development of a non-dairy probiotic fermented product based on almond milk and inulin

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Development of a non-dairy probiotic fermented product based on almond milk and inulin

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Bernat Pérez, N.; Cháfer Nácher, MT.; Chiralt Boix, MA.; González Martínez, MC. (2015). Development of a non-dairy probiotic fermented product based on almond milk and inulin. International Journal of Food Science and Technology. 21(6):1-14. doi:10.1177/1082013214543705

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/59506

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Title: Development of a non-dairy probiotic fermented product based on almond milk and inulin
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
A new fermented almond milk that combined the properties of both almonds and probiotics was considered to cover the current versatile health-promoting foods' demand. Almond milk fermentation with probiotic Lactobacillus ...[+]
Subjects: L. reuteri , Prebiotic , Fermentation , Response surface methodology , Survivals
Copyrigths: Reserva de todos los derechos
Source:
International Journal of Food Science and Technology. (issn: 0950-5423 ) (eissn: 1365-2621 )
DOI: 10.1177/1082013214543705
Publisher:
Wiley: 12 months
Publisher version: http://dx.doi.org/10.1177/1082013214543705
Thanks:
This research has been carried out thanks to a funded project 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 ...[+]
Type: Artículo

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