Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

<p>Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, the combined effect of high pressure homogenisation (HPH) and heat treatmen...

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Bibliographic Details
Main Authors: Neus Bernat, Maite Cháfer, Amparo Chiralt, Chelo González-Martínez
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2015-10-01
Series:International Journal of Food Studies
Subjects:
almond “milk”
confocal
physical stability
probiotic
survivals
fermentation
Online Access:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/276

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