File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Bifidobacteria: Characteristics and potential for application in fermented milk products

TitleBifidobacteria: Characteristics and potential for application in fermented milk products
Authors
Issue Date1997
Citation
Milchwissenschaft, 1997, v. 52 n. 1, p. 16-20 How to Cite?
AbstractCurrent scientific research and manufacture of dairy products containing bifidobacteria is centred in Japan and some countries in Europe. In general, bifidobacteria used for therapeutic benefits should originate from human source, be capable of surviving in the products, and be abundant in the product before consumption. B. longum may be the organism of choice for use in fermented milk products. Several factors affect the survival of bifidobacteria in such products; however, proper strain selection and improvement in technology of production may improve their survival.
Persistent Identifierhttp://hdl.handle.net/10722/144363
ISSN
2014 Impact Factor: 0.247
2015 SCImago Journal Rankings: 0.200
References

 

DC FieldValueLanguage
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:38Z-
dc.date.available2012-01-20T09:01:38Z-
dc.date.issued1997en_HK
dc.identifier.citationMilchwissenschaft, 1997, v. 52 n. 1, p. 16-20en_HK
dc.identifier.issn0026-3788en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144363-
dc.description.abstractCurrent scientific research and manufacture of dairy products containing bifidobacteria is centred in Japan and some countries in Europe. In general, bifidobacteria used for therapeutic benefits should originate from human source, be capable of surviving in the products, and be abundant in the product before consumption. B. longum may be the organism of choice for use in fermented milk products. Several factors affect the survival of bifidobacteria in such products; however, proper strain selection and improvement in technology of production may improve their survival.en_HK
dc.languageengen_US
dc.relation.ispartofMilchwissenschaften_HK
dc.titleBifidobacteria: Characteristics and potential for application in fermented milk productsen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0031541919en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0031541919&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume52en_HK
dc.identifier.issue1en_HK
dc.identifier.spage16en_HK
dc.identifier.epage20en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats