Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection
- Author
- AGIL, Rania1 ; GAGET, Aline1 2 ; GLIWA, Julia1 3 ; AVIS, Tyler J1 3 ; WILLMORE, William G1 3 ; HOSSEINIAN, Farah1 3
[1] Food Science and Nutrition Program, Department of Chemistry, Carleton University. 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada
[2] AgroSup Dijon, University of Burgundy, 26, bd Docteur Petitjean, BP 87999, 21079 Dijon, France
[3] Institute of Biochemistry, Carleton University, Ottawa, ON K1S 5B6, Canada - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2012, Vol 50, Num 1, pp 45-49, 5 p ; ref : 1/2 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant activity Bifidobacterium lactis Lactobacillus acidophilus Lentil Polysaccharides Probiotic bacteria
- Keyword (fr)
- Antioxydant Bactérie Bifidobacterium Croissance Lactobacillus acidophilus Lentille Polyoside Probiotique Protection Yaourt Actinobacteria Actinobacteridae Bifidobacteriaceae Bifidobacteriales Eubacteria Lactobacillaceae Produit laitier
- Keyword (en)
- Antioxidant Bacteria Bifidobacterium Growth Lactobacillus acidophilus Lentil Polysaccharide Probiotic Protection Yogurt Actinobacteria Actinobacteridae Bifidobacteriaceae Bifidobacteriales Eubacteria Lactobacillaceae Dairy product
- Keyword (es)
- Antioxidante Bacteria Bifidobacterium Crecimiento Lactobacillus acidophilus Lenteja Poliósido Probioticó Protección Yogur Actinobacteria Actinobacteridae Bifidobacteriaceae Bifidobacteriales Eubacteria Lactobacillaceae 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
- 26415361
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.lwt.2012.07.032 
https://dx.doi.org/10.1016/j.lwt.2012.07.032
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