Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

Electronic Journal of Biotechnology

Sahar Jazaeri¹  Amir Mohammad Mortazavian¹  Sara Sohrabvandi²  Amene Nematollahi³ 

[1] Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran;Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran;Students' Research office, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran;

关键词: Antioxidant activity;    Anthocyanin;    Cornelian cherry;    Phenolic compounds;    Probiotic;    Viability;   

DOI  :  10.1016/j.ejbt.2016.03.001

来源: DOAJ

【 授权许可】

Unknown