MUESTRA
Amer, Abeer / Amer, Mohamed:Production of natural food additives for using in dairy products - Use of biotechnology in production of natural food additives for using in fermented milk
- Pasta blanda 2012, ISBN: 9783848437559
[ED: Taschenbuch / Paperback], [PU: LAP Lambert Academic Publishing], The present study deals with production of bioemulsifier and exopolysaccharides from some of lactic acid bacteria tha… Más…
[ED: Taschenbuch / Paperback], [PU: LAP Lambert Academic Publishing], The present study deals with production of bioemulsifier and exopolysaccharides from some of lactic acid bacteria that could potentially be used in food and dairy industries and many other applications. The workplan included six main parts: 1- Selecting bioemulsifier-producing bacteria from Streptococcus thermophilus strains. 2- Using of extracellular bioemulsifier from Streptococcus thermophilus strains for using in production of frozen yogurt as a probiotic carrier food. 3- Production of microbial exopolysaccharides from Lactbacilus kefiranofaciens and yeast strain. 4- Use of exopolysaccharides in the manufacture of probiotic frozen yoghurt. 5- Preparation of Low Sodium Processed cheese Spread. 6- Studies on probiotic critera of some Bifidobacterium and Lactobacilli strains for producing synbiotic yoghurt as a functional food., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 284, [GW: 474g], Selbstabholung und Barzahlung, PayPal, offene Rechnung, Banküberweisung, Interntationaler Versand<
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MUESTRA
Amer, Abeer / Amer, Mohamed:Production of natural food additives for using in dairy products - Use of biotechnology in production of natural food additives for using in fermented milk
- Pasta blanda 2012, ISBN: 9783848437559
[ED: Taschenbuch / Paperback], [PU: LAP Lambert Academic Publishing], The present study deals with production of bioemulsifier and exopolysaccharides from some of lactic acid bacteria tha… Más…
[ED: Taschenbuch / Paperback], [PU: LAP Lambert Academic Publishing], The present study deals with production of bioemulsifier and exopolysaccharides from some of lactic acid bacteria that could potentially be used in food and dairy industries and many other applications. The workplan included six main parts: 1- Selecting bioemulsifier-producing bacteria from Streptococcus thermophilus strains. 2- Using of extracellular bioemulsifier from Streptococcus thermophilus strains for using in production of frozen yogurt as a probiotic carrier food. 3- Production of microbial exopolysaccharides from Lactbacilus kefiranofaciens and yeast strain. 4- Use of exopolysaccharides in the manufacture of probiotic frozen yoghurt. 5- Preparation of Low Sodium Processed cheese Spread. 6- Studies on probiotic critera of some Bifidobacterium and Lactobacilli strains for producing synbiotic yoghurt as a functional food., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 284, [GW: 474g], Selbstabholung und Barzahlung, PayPal, offene Rechnung, Banküberweisung, Internationaler Versand<
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MUESTRA
Abeer Amer:Production of natural food additives for using in dairy products
- Pasta blanda ISBN: 9783848437559
[ED: Taschenbuch], [PU: LAP Lambert Academic Publishing], Neuware - The present study deals with production of bioemulsifier and exopolysaccharides from some of lactic acid bacteria that … Más…
[ED: Taschenbuch], [PU: LAP Lambert Academic Publishing], Neuware - The present study deals with production of bioemulsifier and exopolysaccharides from some of lactic acid bacteria that could potentially be used in food and dairy industries and many other applications. The workplan included six main parts: 1- Selecting bioemulsifier-producing bacteria from Streptococcus thermophilus strains. 2- Using of extracellular bioemulsifier from Streptococcus thermophilus strains for using in production of frozen yogurt as a probiotic carrier food. 3- Production of microbial exopolysaccharides from Lactbacilus kefiranofaciens and yeast strain. 4- Use of exopolysaccharides in the manufacture of probiotic frozen yoghurt. 5- Preparation of Low Sodium Processed cheese Spread. 6- Studies on probiotic critera of some Bifidobacterium and Lactobacilli strains for producing synbiotic yoghurt as a functional food., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 220x150x17 mm, 284, [GW: 439g], PayPal, offene Rechnung, Banküberweisung, sofortueberweisung.de, Interntationaler Versand<
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MUESTRA
Abeer Amer:Production of natural food additives for using in dairy products
- Pasta blanda 2012, ISBN: 3848437554
[EAN: 9783848437559], Neubuch, [PU: LAP Lambert Academic Publishing Sep 2012], Neuware - The present study deals with production of bioemulsifier and exopolysaccharides from some of lacti… Más…
[EAN: 9783848437559], Neubuch, [PU: LAP Lambert Academic Publishing Sep 2012], Neuware - The present study deals with production of bioemulsifier and exopolysaccharides from some of lactic acid bacteria that could potentially be used in food and dairy industries and many other applications. The workplan included six main parts: 1- Selecting bioemulsifier-producing bacteria from Streptococcus thermophilus strains. 2- Using of extracellular bioemulsifier from Streptococcus thermophilus strains for using in production of frozen yogurt as a probiotic carrier food. 3- Production of microbial exopolysaccharides from Lactbacilus kefiranofaciens and yeast strain. 4- Use of exopolysaccharides in the manufacture of probiotic frozen yoghurt. 5- Preparation of Low Sodium Processed cheese Spread. 6- Studies on probiotic critera of some Bifidobacterium and Lactobacilli strains for producing synbiotic yoghurt as a functional food. 284 pp. Englisch<
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Production of natural food additives for using in dairy products
- libro nuevoISBN: 9783848437559
The present study deals with production of bioemulsifier and exopolysaccharides from some of lactic acid bacteria that could potentially be used in food and dairy industries and many othe… Más…
The present study deals with production of bioemulsifier and exopolysaccharides from some of lactic acid bacteria that could potentially be used in food and dairy industries and many other applications. The workplan included six main parts: 1- Selecting bioemulsifier-producing bacteria from Streptococcus thermophilus strains. 2- Using of extracellular bioemulsifier from Streptococcus thermophilus strains for using in production of frozen yogurt as a probiotic carrier food. 3- Production of microbial exopolysaccharides from Lactbacilus kefiranofaciens and yeast strain. 4- Use of exopolysaccharides in the manufacture of probiotic frozen yoghurt. 5- Preparation of Low Sodium Processed cheese Spread. 6- Studies on probiotic critera of some Bifidobacterium and Lactobacilli strains for producing synbiotic yoghurt as a functional food. Bücher / Naturwissenschaften, Medizin, Informatik & Technik / Technik<
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