Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
- Author
- DE VUYST, L1 ; ZAMFIR, M1 2 ; MOZZI, F1 3 ; ADRIANY, T1 ; MARSHALL, V4 ; DEGEEST, B1 ; VANINGELGEM, F1
[1] Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, 1050 Brussels, Belgium
[2] Institute of Biology, Splaiul Independentei No 296, 79651 Bucharest, Romania
[3] CERELA, Chacabuco 145, San Miguel de Tucumán, Argentina
[4] School of Applied Sciences, The University of Huddersfield, Queensgate, HD1 3DH Huddersfield, United Kingdom - Conference title
- Dynamics of texture, process and perception (Part 1)
- Conference name
- NIZO Dairy Conference (3 ; Papendal 2003-06-11)
- Author (monograph)
- DE VUYST, L (Editor)1 ; KULOZIK, U (Editor)2 ; VAN DER HORST, C (Editor)3 ; VAN VLIET, T (Editor)4 ; ZOON, P (Editor)3
Elsevier Science, Netherlands (Funder/Sponsor)
NIZO food research, Netherlands (Funder/Sponsor)
[1] Free University, Brussels, Belgium
[2] Technical University, Munich, Germany
[3] NIZO food research, Ede, Netherlands
[4] University Wageningen, Netherlands - Source
International dairy journal. 2003, Vol 13, Num 8, pp 707-717, 11 p ; ref : 1 p.1/4
- ISSN
- 0958-6946
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- Elsevier Science, Oxford
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- English
- Author keyword
- Streptococcus thermophilus: Exopolysaccharides: Functional starter cultures Yoghurt
- Keyword (fr)
- Lait fermenté Levain Polyoside Souche Streptococcus salivarius subsp. thermophilus Texture Viscosité Yaourt Bactérie Micrococcales Produit laitier Streptococcaceae
- Keyword (en)
- Cultured milk Fermentation starter Polysaccharide Strain Streptococcus salivarius subsp. thermophilus Texture Viscosity Yogurt Bacteria Micrococcales Dairy product Streptococcaceae
- Keyword (es)
- Leche fermentada Levadura Poliósido Cepa Streptococcus salivarius subsp. thermophilus Textura Viscosidad Yogur Bacteria Micrococcales Producto lácteo Streptococcaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15089282
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0958-6946(03)00105-5 
https://dx.doi.org/10.1016/S0958-6946(03)00105-5
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