Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on <i>Pistacia terebinthus</i> Resin

In the present study, cheese whey was utilized for the development of a novel functional beverage, using <i>Lactobacillus casei</i> ATCC 393 probiotic cells immobilized on <i>Pistacia terebinthus</i> resin (pissa Paphos). Evaluation of shelf life of the produced beverages sho...

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Bibliographic Details
Main Authors:	Vasiliki Schoina, Antonia Terpou, Aikaterini Papadaki, Loulouda Bosnea, Nikolaos Kopsahelis, Maria Kanellaki
Format:	Article
Language:	English
Published:	MDPI AG 2019-12-01
Series:	Foods
Subjects:	functional whey beverage cheese whey <i>pistacia terebinthus</i> resin probiotics immobilization terpenes
Online Access:	https://www.mdpi.com/2304-8158/9/1/13

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