Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc Flour

Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc Flour

Some by-products of wine industry still contain nutrients and functional compounds that make them potential ingredients to formulate new high value-added food products. The aim of this study is to develop milk fermented with Lactobacillus acidophilus fortified with marc flour of different cultivars...

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Bibliographic Details
Main Authors: Davide Frumento, Ana Paula do Espirito Santo, Attilio Converti, Patrizia Perego, Bahar Aliakbarian, Alessandro Alberto Casazza, Michela Gallo
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2013-01-01
Series:Food Technology and Biotechnology
Subjects:
fermented milk
grape marc
Lactobacillus acidophilus
phenolic compounds
Online Access:http://hrcak.srce.hr/file/160822

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