alexa Probiotic Fruit Juice Production - A Review
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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3rd International Conference and Exhibition on Food Processing & Technology
July 21-23, 2014 Hampton Inn Tropicana, Las Vegas, USA

Babak Pakbin
Accepted Abstracts: J Food Process Technol
DOI: 10.4172/2157-7110.S1.007
Abstract
In this study new advances and researches in probiotic fruit juice producing have investigated and reviewed. Fruit juices as a functional products fermented by probiotic micto-organisms such as Bifidobacterium, Lactobacillus casei and acidophilus, so its functionality intensified. The initial pH of fruit juice to choose fruit juice and final microbial counts to assess the fermentative organism are critical factors for probiotic fermentation. Beet, carrot, cabbage, cashew, potato, apple and with mixture of vegetable juices have fermented to producing probiotic fruit juice.
Biography
Babak Pakbin has completed his MS at the age of 25 years in food science from University of Tehran, School of Food Science and Engineering, Iran. He has published more than 4 papers in reputed journals.
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