Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

In the present study, cheese whey was utilized for the development of a novel functional beverage, using Lactobacillus casei ATCC 393 probiotic cells immobilized on Pistacia terebinthus resin (pissa Paphos). Evaluation of shelf life of the produced beverages showed that spoilage microorganisms were...

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Detalles Bibliográficos
Autores principales: Schoina, Vasiliki, Terpou, Antonia, Papadaki, Aikaterini, Bosnea, Loulouda, Kopsahelis, Nikolaos, Kanellaki, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022775/
https://www.ncbi.nlm.nih.gov/pubmed/31877900
http://dx.doi.org/10.3390/foods9010013

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022775/
https://www.ncbi.nlm.nih.gov/pubmed/31877900
http://dx.doi.org/10.3390/foods9010013

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