Maintenance of Probiotic Characteristics of Dry Kefir: Is It Possible?
Autor: | Sheila Cristina Potente Dutra Luquetti, Thaís Costa de Almeida, Kacia Mateus, Antônio Fernandes de Carvalho, Maria do Carmo Gouveia Peluzio, Poliana Guiomar de Almeida Brasiel |
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Rok vydání: | 2020 |
Předmět: |
chemistry.chemical_classification
0303 health sciences biology 030309 nutrition & dietetics Kefir macromolecular substances 04 agricultural and veterinary sciences Health benefits biology.organism_classification Polysaccharide 040401 food science Yeast law.invention 03 medical and health sciences Probiotic 0404 agricultural biotechnology chemistry law Spray drying Food science Fermentation in food processing Bacteria Food Science |
Zdroj: | Journal of Culinary Science & Technology. 20:463-472 |
ISSN: | 1542-8044 1542-8052 |
Popis: | Kefir is a natural probiotic containing a complex mixture of bacteria and yeast associated in a matrix composed of protein and polysaccharide, and to it are attributed several beneficial properties... |
Databáze: | OpenAIRE |
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