Microbial, chemical and sensory characteristics of newly designed synbiotic fermented dairy beverages during storage.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F13%3AKU32" target="_blank" >RIV/26722861:_____/13:KU32 - isvavai.cz</a>
Result on the web
<a href="http://www.karger.com/Journal/Issue/261117" target="_blank" >http://www.karger.com/Journal/Issue/261117</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Microbial, chemical and sensory characteristics of newly designed synbiotic fermented dairy beverages during storage.
Original language description
The aim of this work was to design new synbiotic fermented beverages containing fructans and probiotic microorganisms. Prepared synbiotic products were subjected to 30-days storage testing, during which bacterial counts, pH values and prebiotic content were monitored.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QI91B274" target="_blank" >QI91B274: Research and developement of dairy synbiotic fermented products.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů