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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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dc.contributor.author Bernat Pérez, Neus es_ES
dc.contributor.author Cháfer Nácher, María Teresa es_ES
dc.contributor.author Chiralt Boix, Mª Amparo es_ES
dc.contributor.author González Martínez, María Consuelo es_ES
dc.date.accessioned 2016-01-09T10:37:29Z
dc.date.available 2016-01-09T10:37:29Z
dc.date.issued 2014-12
dc.identifier.issn 0950-5423
dc.identifier.uri http://hdl.handle.net/10251/59603
dc.description.abstract 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 S.thermophilus was studied. The effect of different factors (glucose, inulin and inoculum contents) was analysed to ensure sufficient probiotic survivals in a minimum time. The shelf life of the optimised product was characterised in terms of its main physicochemical and quality parameters (probiotic survivals and sensory analysis). Results showed that the defined formulation allowed high probiotic survivals (approximate to 10(8)cfumL(-1)) throughout cold storage and >60% survived to the in vitro digestion process (approximate to 10(5)cfumL(-1)). Lactobacillus rhamnosus GG was no able to degrade inulin, which remained to exert health benefits in the host. The product was highly appreciated by the sensory panel during its shelf life despite the formation of a weak gel, which presented syneresis at the last storage time. es_ES
dc.description.sponsorship 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 the author N. Bernat (ACIF/2011). en_EN
dc.language Inglés es_ES
dc.publisher Wiley: 12 months es_ES
dc.relation.ispartof International Journal of Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Fermentation es_ES
dc.subject Hazelnut milk es_ES
dc.subject Prebiotic es_ES
dc.subject Response surface methodology es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/ijfs.12585
dc.relation.projectID info:eu-repo/grantAgreement/UPV//PAID-05-11-2740/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//ACIF%2F2011%2F029/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1111/ijfs.12585 es_ES
dc.description.upvformatpinicio 2553 es_ES
dc.description.upvformatpfin 2562 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 49 es_ES
dc.description.issue 12 es_ES
dc.relation.senia 281238 es_ES
dc.identifier.eissn 1365-2621
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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