کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7601793 | 1492152 | 2013 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability](/preview/png/7601793.png)
چکیده انگلیسی
⺠Sonicated pineapple juice was fermented by Lactobacillus casei. ⺠The product shelf life was 21 days under refrigeration (4 °C). ⺠The product presented post acidification. ⺠No colour degradation was observed along the storage period. ⺠The sweetened and the non sweetened product were well accepted.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 139, Issues 1â4, 15 August 2013, Pages 261-266
Journal: Food Chemistry - Volume 139, Issues 1â4, 15 August 2013, Pages 261-266
نویسندگان
Mayra Garcia Maia Costa, Thatyane Vidal Fonteles, Ana Laura Tibério de Jesus, Sueli Rodrigues,