The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices

Inulin and fructooligosaccharides were studied for their prebiotic effect upon growth/survival of probiotic bacteria and technological potential in probiotic food processing, via characterization of glycolysis, proteolysis and lipolysis in curdled milk matrices; the ultimate goal is the manufacture...

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Detalhes bibliográficos
Autor principal: Rodrigues, Dina (author)
Outros Autores: Rocha-Santos, Teresa A. P. (author), Pereira, Cláudia I. (author), Gomes, Ana M. (author), Malcata, F. Xavier (author), Freitas, Ana C. (author)
Formato: article
Idioma:eng
Publicado em: 2012
Assuntos:
Probiotics
Prebiotics
Synbiotics
Dairy products
Cheese
Texto completo:http://hdl.handle.net/10400.14/7962
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/7962

Texto Completo

http://hdl.handle.net/10400.14/7962

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