procedure for reproducible measurement of redox potential (E ₕ) in dairy processes

The oxidoreduction potential (E ₕ) is of growing interest in dairy research and the dairy industry. Lactic acid bacteria are able to decrease the E ₕ to considerable reducing values, and it is an important feature of the technological characteristics of lactic starters and probiotics. Reducing E ₕ i...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Dairy science & technology 2013, Vol.93 (6), p.675-690
Hauptverfasser:	Abraham, Sophie, Cachon, Rémy, Jeanson, Sophie, Ebel, Bruno, Michelon, Damien, Aubert, Cécile, Rojas, Christine, Feron, Gilles, Beuvier, Eric, Gervais, Patrick, De Coninck, Joëlle
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture cheesemaking cheeses Chemistry Chemistry and Materials Science confidence interval dairy industry fermented dairy products flavor Food and Nutrition Food engineering Food Science lactic acid bacteria Life Sciences Microbiology milk multiple strain starters Original Paper oxygen platinum redox potential tap water
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!