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Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin

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Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin

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Bernat Pérez, N.; Cháfer Nácher, MT.; Chiralt Boix, MA.; González Martínez, MC. (2014). Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin. International Journal of Food Science and Technology. 49(12):2553-2562. https://doi.org/10.1111/ijfs.12585

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Título: Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin
Autor: Bernat Pérez, Neus Cháfer Nácher, María Teresa Chiralt Boix, Mª Amparo González Martínez, María Consuelo
Entidad UPV: 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
Fecha difusión:
Resumen:
Following the consumer demand of healthy vegetable products due to their interesting nutritional profiles and potential functionalities, the fermentation process of hazelnut milk with Lactobacillus rhamnosus GG and ...[+]
Palabras clave: Fermentation , Hazelnut milk , Prebiotic , Response surface methodology
Derechos de uso: Reserva de todos los derechos
Fuente:
International Journal of Food Science and Technology. (issn: 0950-5423 ) (eissn: 1365-2621 )
DOI: 10.1111/ijfs.12585
Editorial:
Wiley: 12 months
Versión del editor: http://dx.doi.org/10.1111/ijfs.12585
Código del Proyecto:
info:eu-repo/grantAgreement/UPV//PAID-05-11-2740/
info:eu-repo/grantAgreement/GVA//ACIF%2F2011%2F029/
Agradecimientos:
This research has been carried out thanks to a funded project by the Universitat Politecnica de Valencia (PAID-05-11-2740). This study was also supported by the Conselleria de Educacion of Valencian government, which granted ...[+]
Tipo: Artículo

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