标题
Incorporation of Propionibacteria in Fermented Milks as a Probiotic
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 56, Issue 8, Pages 1290-1312
出版商
Informa UK Limited
发表日期
2015-02-13
DOI
10.1080/10408398.2013.766584
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- The first dairy product exclusively fermented by Propionibacterium freudenreichii: A new vector to study probiotic potentialities in vivo
- (2012) Fabien J. Cousin et al. FOOD MICROBIOLOGY
- Changes in growth and survival of Bifidobacterium by coculture with Propionibacterium in soy milk, cow's milk, and modified MRS medium
- (2012) Qian Qian Wu et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl
- (2012) R. Karimi et al. JOURNAL OF DAIRY SCIENCE
- Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
- (2012) A.G. Cruz et al. JOURNAL OF DAIRY SCIENCE
- Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers
- (2012) J. Grummer et al. JOURNAL OF DAIRY SCIENCE
- Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt
- (2012) Adriano G. Cruz et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Multifaceted attributes of dairy propionibacteria: a review
- (2012) Poonam et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- Probiotic ice cream: viability of probiotic bacteria and sensory properties
- (2011) Reza Mohammadi et al. ANNALS OF MICROBIOLOGY
- Viability of probiotic microorganisms in cheese during production and storage: a review
- (2011) Reza Karimi et al. Dairy Science & Technology
- New insights into physiology and metabolism of Propionibacterium freudenreichii
- (2011) Anne Thierry et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride
- (2011) A.P. Gomes et al. JOURNAL OF DAIRY SCIENCE
- Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States
- (2011) S. Agarwal et al. JOURNAL OF DAIRY SCIENCE
- Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties
- (2011) Adriano G. Cruz et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Promising Immunomodulatory Effects of Selected Strains of Dairy Propionibacteria as Evidenced In Vitro and In Vivo
- (2010) B. Foligne et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Technological and dietetic characteristics of probiotic acidophilus milk
- (2010) S. Sarkar et al. British Food Journal
- Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development
- (2010) Adriano G. Cruz et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Probiotic Dairy Products as Functional Foods
- (2010) Daniel Granato et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products
- (2010) Daniel Granato et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks
- (2010) R. Mohammadi et al. FOOD REVIEWS INTERNATIONAL
- Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
- (2010) A.G. Cruz et al. JOURNAL OF DAIRY SCIENCE
- Ice-cream as a probiotic food carrier
- (2009) Adriano G. Cruz et al. FOOD RESEARCH INTERNATIONAL
- Increased induction of apoptosis by Propionibacterium freudenreichii TL133 in colonic mucosal crypts of human microbiota-associated rats treated with 1,2-dimethylhydrazine
- (2008) Annaïg Lan et al. BRITISH JOURNAL OF NUTRITION
- Effect of Using Propionic Acid Bacteria as an Adjunct Culture in Yogurt Production
- (2008) F.Y. Ekinci et al. JOURNAL OF DAIRY SCIENCE
- In vitro and in vivo gastrointestinal survival, antibiotic susceptibility and genetic identification of Propionibacterium freudenreichii ssp. shermanii JS
- (2007) Tarja Suomalainen et al. INTERNATIONAL DAIRY JOURNAL
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started