Production of probiotic cabbage juice by lactic acid bacteria
- 31 August 2006
- journal article
- Published by Elsevier BV in Bioresource Technology
- Vol. 97 (12), 1427-1430
- https://doi.org/10.1016/j.biortech.2005.06.018
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinksFood Quality and Preference, 2004
- Probiotics and colon cancerBest Practice & Research Clinical Gastroenterology, 2003
- Gut bacteria and health foods—the European perspectiveInternational Journal of Food Microbiology, 2002
- Probiotic Fermentation of Indigenous Food Mixture: Effect on Antinutrients and Digestibility of Starch and ProteinJournal of Food Composition and Analysis, 2001
- Functional Foods and Health Claims Legislation: Applications to Dairy FoodsInternational Dairy Journal, 1998
- S-Methyl-L-Cysteine Sulf oxide as the Precursor of Methyl Methanethiolsulfinate, the Principal Antibacterial Compound in CabbageJournal of Food Science, 1994
- Antibacterial Activity of Cabbage Juice Against Lactic Acid BacteriaJournal of Food Science, 1994
- Probiotics in man and animalsJournal of Applied Bacteriology, 1989
- Effect of Low pH on the Ability of Lactobacillus acidophilus to Survive and Adhere to Human Intestinal CellsJournal of Food Science, 1988
- STUDIES ON THE CHEMICAL NATURE OF AN ANTIBIOTIC PRESENT IN WATER EXTEACTS OF CABBAGE aJournal of Food Science, 1952