INFLUENCE OF SPIRULINA PLATENSIS BIOMASS ON MICROBIOLOGICAL VIABILITY IN TRADITIONAL AND PROBIOTIC YOGURTS DURING REFRIGERATED STORAGE
- Author
- AKALIN, A. S1 ; ÜNAL, G1 ; DALAY, M. C2
[1] Department of Dairy Technology, Ege University, 35100 Bornova, izmir, Turkey
[2] Department of Bioengineering, Ege University, 35100 Bornova, izmir, Turkey - Source
Italian journal of food science. = Rivista italiana di scienza degli alimenti. 2009, Vol 21, Num 3, pp 357-364, 8 p ; ref : 1 p
- ISSN
- 1120-1770
- Scientific domain
- Food science technology
- Publisher
- Chiriotti, Pinerolo
- Publication country
- Italy
- Document type
- Article
- Language
- English
- Author keyword
- Spirulina platensis microbiological stability probiotic bacteria viability yogurt
- Keyword (fr)
- Biomasse Conservation aliment Entreposage frigorifique Probiotique Qualité Spirulina platensis Stabilité Viabilité Yaourt Bactérie Cyanobacteria Produit laitier
- Keyword (en)
- Biomass Food preservation Refrigerated storage Probiotic Quality Spirulina platensis Stability Viability Yogurt Bacteria Cyanobacteria Dairy product
- Keyword (es)
- Biomasa Conservación alimento Almacenamiento frigorífico Probioticó Calidad Spirulina platensis Estabilidad Viabilidad Yogur Bacteria Cyanobacteria Producto lácteo
- 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
- 22108871
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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