Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features

The use of agro-industrial wastes in combination with indigenous lactic acid bacteria is an interesting option to confer functional potential to food products. The microbial viability, chemical composition, antioxidant capacity, texture and sensory acceptability of a fermented dairy dessert containi...

Descripción completa

Detalles Bibliográficos
Autores principales: Almeida Neta, Maria Carmélia, Rocha de Queiroga, Anna Paula, Almeida, Raphael Lucas Jacinto, Caetano Soares, Anderson, Marinho Gonçalves, Jade, Soares Fernandes, Suenia, de Sousa, Marina Cínthia, Olbrich dos Santos, Karina Maria, Alonso Buriti, Flávia Carolina, Rolim Florentino, Eliane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6163542/
https://www.ncbi.nlm.nih.gov/pubmed/30200532
http://dx.doi.org/10.3390/nu10091214

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6163542/
https://www.ncbi.nlm.nih.gov/pubmed/30200532
http://dx.doi.org/10.3390/nu10091214

Ejemplares similares