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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...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
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 |