Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures
- Author
- SANTIVARANGKNA, C1 ; HIGL, B1 ; FOERST, P1
[1] Food Process Engineering and Dairy Technology, Technische Unisersität München Weihenstephaner Berg 1, 85354 Freising-Weihenstephan, Germany - Source
Food microbiology. 2008, Vol 25, Num 3, pp 429-441, 13 p ; ref : 3 p
- CODEN
- FOMIE5
- ISSN
- 0740-0020
- Scientific domain
- Food science technology
- Publisher
- Elsevier, London
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Compatible solutes Glass transition Lactic acid bacteria Membrane phase transition Phospholipid Sugars Vitrification
- Keyword (fr)
- Acide lactique Bactérie lactique Mécanisme Phospholipide Préparation Sucre Transition phase Transition vitreuse Vitrification Lipide
- Keyword (en)
- Lactic acid Lactic acid bacteria Mechanism Phospholipid Preparation Sugar Phase transitions Glass transition Vitrification Lipids
- Keyword (es)
- Láctico ácido Bacteria láctica Mecanismo Fosfolípido Preparación Azúcar Transición fase Transición vítrea Vitrificación Lípido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20218144
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/j.fm.2007.12.004 
https://dx.doi.org/10.1016/j.fm.2007.12.004
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