Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

Vasiliki Schoina; Αντωνία Τέρπου; Aikaterini Papadaki; Loulouda Bosnea; Nikolaos Kopsahelis; Maria Kanellaki

doi:10.3390/foods9010013

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Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

Article 2019 en

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Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

Abstract

Discussion(0)

Related publications

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Refining of wine lees and cheese whey for the production of microbial oil, polyphenol‐rich extracts and value‐added co‐products

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Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

Abstract

Discussion(0)

Related publications

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

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Novel Probiotic Candidates in Artisanal Feta-Type Kefalonian Cheese: Unveiling a Still-Undisclosed Biodiversity

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