Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt

The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (Bifidobacterium bifidum and Lactobacillus casei) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions was investigated. Appropriate mathematical models were developed to...

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Detalles Bibliográficos
Autores principales: Tsevdou, Maria, Ouli-Rousi, Maria, Soukoulis, Christos, Taoukis, Petros
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142589/
https://www.ncbi.nlm.nih.gov/pubmed/32204574
http://dx.doi.org/10.3390/foods9030360

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142589/
https://www.ncbi.nlm.nih.gov/pubmed/32204574
http://dx.doi.org/10.3390/foods9030360

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