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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Vydáno v:Foods
Hlavní autoři: Schoina, Vasiliki, Terpou, Antonia, Papadaki, Aikaterini, Bosnea, Loulouda, Kopsahelis, Nikolaos, Kanellaki, Maria
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2019
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On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7022775/
https://ncbi.nlm.nih.gov/pubmed/31877900
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010013
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