Chemical Characterization of Tomato Juice Fermented with Bifidobacteria

The objective of this research was to characterize the chemical properties of tomato juice fermented with bifidobacterial species. Tomato juice was prepared from fresh tomatoes and heated at 100 °C prior to fermentation. Bifidobacterium breve, Bifidobacterium longum, and Bifidobacterium infantis wer...

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Veröffentlicht in:	Journal of food science 2010-06, Vol.75 (5), p.C428-C432
Hauptverfasser:	Koh, Jong-Ho, Kim, Youngshik, Oh, Jun-Hyun
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Beverages - microbiology bifidobacteria Bifidobacterium Bifidobacterium breve Bifidobacterium infantis Bifidobacterium longum Biochemistry Biological and medical sciences Carotenoids - analysis Chemical Phenomena Chemical properties Color Fermentation fermented foods food analysis food composition Food industries Food Microbiology food processing quality Food science Foods Fructooligosaccharides Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Heat treatment Hot Temperature Hydrogen-Ion Concentration juice Juices Lycopersicon esculentum Lycopersicon esculentum - chemistry Lycopersicon esculentum - microbiology model food systems novel foods Nutrition Pigmentation Time Factors titratable acidity tomato tomato juice Tomatoes Vegetable juices
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