Log in

Relevant bibliographies by topics / Probiotication / Journal articles

To see the other types of publications on this topic, follow the link: Probiotication.

Journal articles on the topic 'Probiotication'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 34 journal articles for your research on the topic 'Probiotication.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Kumar, Bathal Vijaya, Mannepula Sreedharamurthy, and Obulam Vijaya Sarathi Reddy. "Physico-Chemical Analysis of Fresh and Fermented Fruit Juices Probioticated with Lactobacillus casei." International Journal of Applied Sciences and Biotechnology 1, no. 3 (2013): 127–31. http://dx.doi.org/10.3126/ijasbt.v1i3.8301.

Full text

Abstract:

The objective of this study was to find out the suitability of different fruit juices for probiotication by using Lactobacillus casei. Phyto-chemical analysis of different fruit juices (mango, sapota, grape and cantaloupe) were carried out using the standard methods. Carbohydrates, flavoniods, tannins, glycosides were present and alkaloids and saponins were absent in all the above fruit juices. Further analysis by TLC and DPPH methods indicated good antioxidant activity in all the fruit juices except for cantaloupe juice. Probiotication of fruit juices with L. casei, decreased pH and increased

APA, Harvard, Vancouver, ISO, and other styles

2

M. Mustafa, Siti, Lee S. Chua, Hesham A. El- Enshasy, Fadzilah A. A. Majid, and Roslinda A. Malek. "A Review on Fruit Juice Probiotication: Pomegranate." Current Nutrition & Food Science 12, no. 1 (2016): 4–11. http://dx.doi.org/10.2174/1573401311666151015213508.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

De Prisco, Annachiara, and Gianluigi Mauriello. "Probiotication of foods: A focus on microencapsulation tool." Trends in Food Science & Technology 48 (February 2016): 27–39. http://dx.doi.org/10.1016/j.tifs.2015.11.009.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

WULANDARI, NILAM FADMAULIDHA, TITIN YULINERY, NANDANG SUHARNA, and NOVIK NURHIDAYAT. "Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic." Nusantara Bioscience 11, no. 1 (2019): 84–88. http://dx.doi.org/10.13057/nusbiosci/n110114.

Full text

Abstract:

Abstract. Wulandari NF, Yulinery T, Suharna N, Nurhidayat N. 2019. Stability of black grass jelly (Mesona chinensis) probioticated by encapsulation of Lactobacillus plantarum Mar8 with agar and gum Arabic. Nusantara Bioscience 11: 84-88. Black grass jelly [Mesona chinensis (Benth)] is one of the traditional food ingredients that can be used as the encapsulation material. However, syneresis easily occurs so that becomes a problem during storage. This study was conducted to evaluate the effect of type of stabilizers (agar and gum Arabic) and storage temperature (cold/4oC and ambient temperature/

APA, Harvard, Vancouver, ISO, and other styles

5

Hassani, Ahmed, Martin Zarnkow, and Thomas Becker. "Optimisation of fermentation conditions for probiotication of sorghum wort byLactobacillus acidophilusLA5." International Journal of Food Science & Technology 50, no. 10 (2015): 2271–79. http://dx.doi.org/10.1111/ijfs.12880.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Mustafa, Siti Marhaida, Lee Suan Chua, Hesham Ali El‐Enshasy, Fadzilah Adibah Abd Majid, Siti Zulaiha Hanapi, and Roslinda Abdul Malik. "Effect of temperature and pH on the probiotication ofPunica granatumjuice usingLactobacillusspecies." Journal of Food Biochemistry 43, no. 4 (2019): e12805. http://dx.doi.org/10.1111/jfbc.12805.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Palanisamy, Sujitha, and Uma Maheswari Thiyagamoorthy. "Probiotication of finger millet porridge for enhancing its function and safety." Bangladesh Journal of Botany 54, no. 1 (2025): 75–81. https://doi.org/10.3329/bjb.v54i1.78226.

Full text

Abstract:

Finger millet porridge, a traditional lactic acid fermented drink prepared from the minor millet Eleusine coracana (L.) has many nutritional and health benefits. In this study, the finger millet porridge was prepared, and probioticated with free and encapsulated cells of the selected probiotic cultures viz., Lactobacillus acidophilus NCDC 14 and Lactobacillus casei NCDC 298 to increase its functionality. The probiotic load of the porridge was 1010 cfu g-1 and based on a 9-point hedonic scale sensory evaluation, a maximum score was obtained for 8h of fermentation time (8.9) irrespective of the

APA, Harvard, Vancouver, ISO, and other styles

8

Kumar, Bathal Vijaya, Mannepula Sreedharamurthy, and Obulam Vijaya Sarathi Reddy. "Probiotication of mango and sapota juices using Lactobacillus plantarum NCDC LP 20." Nutrafoods 14, no. 2 (2015): 97–106. http://dx.doi.org/10.1007/s13749-015-0002-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Speranza, Barbara, Daniela Campaniello, Leonardo Petruzzi, et al. "The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages." Beverages 6, no. 2 (2020): 20. http://dx.doi.org/10.3390/beverages6020020.

Full text

Abstract:

The inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal transit. Survival to harsh conditions is an essential prerequisite for probiotic bacteria before reaching the target site where they can exert their health promoting effects, but several probiotics show a poor resistance to technological processes, limiting their use to a restricted number of food products. Therefore, this paper offers a short ove

APA, Harvard, Vancouver, ISO, and other styles

10

Mustafa, Siti Marhaida, Lee Suan Chua, and Hesham Ali El-Enshasy. "Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei." Molecules 24, no. 13 (2019): 2357. http://dx.doi.org/10.3390/molecules24132357.

Full text

Abstract:

The issues of lactose intolerance and vegetarianism have encouraged the introduction of non-dairy fermented food into the market. Therefore, this study aims to evaluate the effect of agitation speed on the bioactive compounds and functional characteristics of probioticated pomegranate juice. Pomegranate juice was fermented with Lactobacillus casei at different agitation speeds ranging from 0 (microaerophilic) to 150 rpm at 37 °C. The functional properties of probioticated pomegranate juice were evaluated in terms of growth (biomass), lactic acid production, antioxidant activity, total phenolic

APA, Harvard, Vancouver, ISO, and other styles

11

Mojikon, Floyd Darren, Melisa Elsie Kasimin, Arnold Marshall Molujin, Jualang Azlan Gansau, and Roslina Jawan. "Probiotication of Nutritious Fruit and Vegetable Juices: An Alternative to Dairy-Based Probiotic Functional Products." Nutrients 14, no. 17 (2022): 3457. http://dx.doi.org/10.3390/nu14173457.

Full text

Abstract:

Fruits and vegetables are widely known to be rich in nutrients, antioxidants, vitamins, dietary fiber, minerals, and a bioactive molecule, making them an essential component of a balanced diet with multiple documented positive effects on human health. The probiotication of plant-based juices for the production of functional and nutraceutical food serves as a healthy alternative to dairy probiotics. They are cholesterol free, lack several dairy allergens, and also encourage ingestion for people with lactose intolerance. This review highlights valuable claims regarding the efficacy of different

APA, Harvard, Vancouver, ISO, and other styles

12

Dogiparthi, Oorjitha, and Dorathy Pushparani. "Probiotication of Bifidobacterium Spp. in dairy and non-dairy mango juice medium – A Green approach." Indian Journal of Dairy Science 74, no. 5 (2021): 416–22. http://dx.doi.org/10.33785/ijds.2021.v74i05.006.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Sbehat, Maram, Gianluigi Mauriello, and Mohammad Altamimi. "Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews." Microorganisms 10, no. 10 (2022): 1948. http://dx.doi.org/10.3390/microorganisms10101948.

Full text

Abstract:

Functional foods comprise the largest growing food category due to both consumer demands and health claims by manufacturers. Probiotics are considered one of the best choices for meeting these demands. Traditionally, the food vehicle for introducing probiotics to consumers was dairy products, and to expand the benefits of probiotics for a wider range of consumers, the need to use other food items was essential. To achieve this goal while maximising the benefits of probiotics, protection methods used during food processing were tackled. The microencapsulation of probiotics is a promising method

APA, Harvard, Vancouver, ISO, and other styles

14

Moreira Terhaag, Marcela, Otávio Akira Sakai, Fabiana Ruiz, Sandra Garcia, Fernando Rodrigo Bertusso, and Sandra Helena Prudêncio. "The Probiotication of a Lychee Beverage with Saccharomyces boulardii: An Alternative to Dairy-Based Probiotic Products." Foods 14, no. 2 (2025): 156. https://doi.org/10.3390/foods14020156.

Full text

Abstract:

Probiotic vegetable-based beverages, such as lychee, can be rich in nutrients, free of cholesterol and lactose, and also have few allergenic components. Saccharomyces boulardii is an alternative to make lychee juice a probiotic beverage. This work aimed to develop probiotic lychee beverage (LB) using S. boulardii by evaluating the effect of refrigerated storage on cell viability, physicochemical characteristics, and acceptance. LB supplemented with S. boulardii was fermented (24 h/30 °C), supplemented with sucrose (4–12 °Brix), and refrigerated (up to 28 days/4 °C). The yeast viability, total

APA, Harvard, Vancouver, ISO, and other styles

15

Barragán‐Martínez, Luis P., Alfonso Totosaus, and María Pérez-Chabela. "Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co‐encapsulant in ionotropic alginate–pectin gels." International Journal of Food Science & Technology 55, no. 3 (2019): 1088–96. http://dx.doi.org/10.1111/ijfs.14259.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Fazeli, M. R., S. Bahmani, H. Jamalifar, and N. Samadi. "Effect of probiotication on antioxidant and antibacterial activities of pomegranate juices from sour and sweet cultivars." Natural Product Research 25, no. 3 (2011): 288–97. http://dx.doi.org/10.1080/14786419.2010.495068.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Gündüz, Gülten Tiryaki, and Burcu Sıla Göral. "Production of Traditional Grape Pickle Using Lactobacillus acidophilus and Investigation of the Inhibitory Effect of the Product on Bacillus cereus and Escherichia coli." Turkish Journal of Agriculture - Food Science and Technology 10, no. 10 (2022): 1821–31. http://dx.doi.org/10.24925/turjaf.v10i10.1821-1831.4729.

Full text

Abstract:

Grape pickle is a traditional food that is made with grapes (Vitis vinifera), horseradish (Armoracia rusticana) and grape syrup. In this study, the survival of Bacillus cereus and Escherichia coli in grape pickles produced with or without using probiotic Lactobacillus acidophilus La-5 as well as microbiological, chemical and sensory properties of each group were examined during 35 days of ripening at 25°C and 5 months at refrigerated storage period. Molds and lactic acid bacteria (LAB) counts remained below the limit of detection (6 log in samples to be considered a probiotic product. E. coli

APA, Harvard, Vancouver, ISO, and other styles

18

Gregório, Mailson, Morgana Araújo, Aline Albuquerque, et al. "Probiotication of Plum Pulp and Conditions Effects Freeze-Drying in Cell Viability, Functional Properties and Antioxidant Activity." Foods 13, no. 22 (2024): 3551. http://dx.doi.org/10.3390/foods13223551.

Full text

Abstract:

This study investigated the effects of fermenting plum pulp with Bifidobacterium animalis ssp. lactis (BAL) on its physicochemical and bioactive properties, as well as the optimization of the freeze-drying (FD) process to develop a fruit-based probiotic delivery system. Fermentation significantly reduced the pH and total acidity of the pulp, achieving a cell viability of 11 log CFU/mL. The FD process was optimized using a factorial design, with maltodextrin concentration (3, 5, and 7%) and freezing temperature (−150, −100, and −50 °C) as variables. The P2 experiment, which used 7% maltodextrin

APA, Harvard, Vancouver, ISO, and other styles

19

Ranjitha, K., Harinder Singh Oberoi, K. K. Upreti, and K. Redappa. "Screening of probiotic strains for development of ready- to -serve probioticated mango beverage." Journal of Horticultural Sciences 13, no. 2 (2018): 164–71. http://dx.doi.org/10.24154/jhs.v13i2.478.

Full text

Abstract:

Out of the thirteen probiotic strains procured from different sources or isolated from the commercially available sachets, seven isolates showed growth in the ready to serve (RTS) mango beverage. Among the seven strains, only three strains, i.e., Lactobacillus helveticus MTCC 5463, L. rhamnosus MTCC 5946 and Saccharomyces boulardii showed significant growth in the mango beverage. These three strains were further evaluated for population build-up, physico-chemical and sensory evaluation parameters in the fermented mango beverage. Based on the results of sensory scores, minimum threshold populat

APA, Harvard, Vancouver, ISO, and other styles

20

Oyetayo, Victor Olusegun, and Olabisi Omowunmi Adebisi. "Chemical and antioxidant properties of two non-dairy probiotic drinks produced from tigernut (Cyperus esculentus) and soybean (Glycine max)." Croatian journal of food science and technology 15, no. 2 (2023): 205–16. http://dx.doi.org/10.17508/cjfst.2023.15.2.08.

Full text

Abstract:

Probiotic drinks have become more popular and the desire for new flavours among consumers necessitates the development and production of improved probiotic drinks. In the present study, the reducing sugar, mineral content, antinutritional and antioxidant properties of non-dairy probiotic drinks produced from tigernut milk and soy milk were investigated. Probitication of the non-dairy milk results in the reduction of reducing sugars and antinutrient contents of the drinks. Probioticated tigernut milk sample (T2) has the least reducing sugar content (4.63%), while the highest was found in soy mi

APA, Harvard, Vancouver, ISO, and other styles

21

Vergalito, Franca, Bruno Testa, Autilia Cozzolino, et al. "Potential Application of Apilactobacillus kunkeei for Human Use: Evaluation of Probiotic and Functional Properties." Foods 9, no. 11 (2020): 1535. http://dx.doi.org/10.3390/foods9111535.

Full text

Abstract:

Apilactobacillus kunkeei is an insect symbiont with documented beneficial effects on the health of honeybees. It belongs to fructophilic lactic acid bacteria (FLAB), a subgroup of lactic acid bacteria (LAB) notably recognized for their safe status. This fact, together with its recurrent isolation from hive products that are traditionally part of the human diet, suggests its possible safe use as human probiotic. Our data concerning three strains of A. kunkeei isolated from bee bread and honeybee gut highlighted several interesting features, such as the presence of beneficial enzymes (β-glucosid

APA, Harvard, Vancouver, ISO, and other styles

22

KUNWAR, JAY SINGH, and GUPTA SUPRIYA. "PRODUCTION OF PROBIOTICATED DRINKS OF HEALTHY VEGETABLE JUICES (TOMATO & SPINACH) USING Lactobacillus acidophilus AND Saccharomyces boulardii AND ITS microencapsulation." Asian Journal of Microbiology and Biotechnology 3, no. 2 (2018): 40–45. https://doi.org/10.5281/zenodo.1404033.

Full text

Abstract:

This study is investigated for probiotication of tomato and spinach juices using <em>Lactobacillus acidophilus</em> and <em>Saccharomyces boulardii</em>, <em>Lactobacillus acidophilus </em>was added to dairy formulations and yoghurts both for its flavour and also for probiotic effect and  one of  the most commonly used <em> Lactobacillus</em> species for dietary use. Probiotics have many well- established health benefits, including the ability to balance the gut, improve digestion and alleviate the uncomfortable side- effects of harsh antibiotics.<em> Lactobacillus acidophilus</

APA, Harvard, Vancouver, ISO, and other styles

23

Stephanie, Clara Akpeji, Christianah Adebayo-Tayo Bukola, Fawzhia Sanusi Jadesola, and Omoniyi Alao Solomon. "Production and Properties of Probioticic Soursop Juice Using Pediococcus pentosaceus LBF2 as Starter." International Journal of Biochemistry Research & Review 17, no. 2 (2017): 1–10. https://doi.org/10.9734/IJBCRR/2017/32954.

Full text

Abstract:

<strong>Aims:</strong> Production of probiotic soursop juice and determination of properties of the juice samples for 3 weeks of storage at 4°C. <strong>Study Design:</strong> To determine the properties of soursop juice produced using <em>Pediococcus pentosaceus</em> LBF2 as starter culture. <strong>Place and Duration of Study:</strong> Department of Microbiology, University of Ibadan, Ibadan, Oyo state, Nigeria between July to December 2016. <strong>Methodology:</strong> Production of soursop juice using <em>Pediococcus pentosaceus</em> LBF2 as probiotic starter and determination of viabilit

APA, Harvard, Vancouver, ISO, and other styles

24

Moussaoui, Tarek, Mustapha Khali, and Nassim Madi. "Application of response surface methodology for the co-optimization of extraction and probiotication of phenolic compounds from pomegranate fruit peels (Punica granatum L.)." Journal of Food Measurement and Characterization 15, no. 4 (2021): 3618–33. http://dx.doi.org/10.1007/s11694-021-00943-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Adebayo-tayo, Bukola Christianah, Soore Daniel Ademuwagun, and Solomon Omoniyi Alao. "A Comparative Study Of Probioticated Kunun-Zaki By Probiotic Strains Of Pediococci spp. And Lactobacillus rhamnosus GG." Turkish Journal of Agriculture - Food Science and Technology 4, no. 12 (2016): 1053. http://dx.doi.org/10.24925/turjaf.v4i12.1053-1060.686.

Full text

Abstract:

Non-dairy probiotic functional foods are receiving considerable interest recently owing to the inability to cause allergy in certain segments of the population. Studies on probiotication were carried out to determine the suitability of kunun-zaki as food matrix for production of probiotic beverage using single and mixed culture of Pediococcus acidilactici KU7, Pediococcus pentosaceus CREC5 and Lactobacillus rhamnosus GG. Probioticated and un-probioticated kunun-zaki samples were designated PKZ and UPKZ, respectively. There was a significant difference in the viable count during storage. Viable

APA, Harvard, Vancouver, ISO, and other styles

26

Filannino, Pasquale, Raffaella Di Cagno, Rocco Addante, Erica Pontonio, and Marco Gobbetti. "Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors." Applied and Environmental Microbiology 82, no. 23 (2016): 6899–911. http://dx.doi.org/10.1128/aem.02194-16.

Full text

Abstract:

ABSTRACTFructophilic lactic acid bacteria (FLAB) are strongly associated with the gastrointestinal tracts (GITs) ofApis melliferaL. worker bees due to the consumption of fructose as a major carbohydrate. Seventy-seven presumptive lactic acid bacteria (LAB) were isolated from GITs of healthyA. melliferaL. adults, which were collected from 5 different geographical locations of the Apulia region of Italy. Almost all of the isolates showed fructophilic tendencies: these isolates were identified asLactobacillus kunkeei(69%) orFructobacillus fructosus(31%). A high-throughput phenotypic microarray ta

APA, Harvard, Vancouver, ISO, and other styles

27

Rahman, Md, Dwip Emon, Maria Toma, et al. "Recent advances in probiotication of fruit and vegetable juices." Journal of Advanced Veterinary and Animal Research, 2023, 1. http://dx.doi.org/10.5455/javar.2023.j706.

Full text

Abstract:

Probiotics are live bacteria beneficial to health when consumed adequately. Health professionals now recommend probiotics on regular diets due to their positive effects on human health. The probiotics that are usually consumed from the market through food products are mostly dairy-based. Fruit and vegetables are gaining popularity as preferred matrices for probiotic carriers to the human body, owing to their high cholesterol content and the lactose intolerance of dairy products. On the other hand, fruits and vegetable juices are rich in nutrient content such as vita¬mins, minerals, and antioxi

APA, Harvard, Vancouver, ISO, and other styles

28

Misra, Sourav, Pooja Pandey, Chandrakant Genu Dalbhagat, and Hari Niwas Mishra. "Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review." Food and Bioprocess Technology, January 30, 2022. http://dx.doi.org/10.1007/s11947-021-02753-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Adeniran, H. A., D. M. Adeniyi, and K. A. Taiwo. "Microbiological Properties of Probioticated Kununzaki Drink Enriched with Cocoa Powder." European Journal of Agriculture and Food Sciences 2, no. 6 (2020). http://dx.doi.org/10.24018/ejfood.2020.2.6.139.

Full text

Abstract:

Kununzaki- a popular and an affordable West African cereal-based beverage was enriched with cocoa powder and subjected to ‘probiotication’ with ‘probiotic’ lactic acid bacteria and subsequently investigated for sustained viability of the microbes and ability to suppress growth of food-borne bacteria. This study enumerated the different microbes in enriched kununzaki drink before and during storage, identified the isolated microbes and assessed the viability of the ‘probiotic’ lactic acid bacteria (LABs) in the drink and determined the antagonistic effect of the LABs on two selected food-borne

APA, Harvard, Vancouver, ISO, and other styles

30

Perjéssy, Judit, Ferenc Hegyi, Magdolna Nagy-Gasztonyi, Rita Tömösközi-Farkas, and Zsolt Zalán. "Development of lactic acid fermented, probiotic sour cherry juice." Progress in Agricultural Engineering Sciences, October 13, 2020. http://dx.doi.org/10.1556/446.2020.10003.

Full text

Abstract:

AbstractNowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumer health, have increased. Several studies have proved that fruit juices can become a suitable carrier or medium for probiotic organisms. Therefore, the aim of our study was to investigate the possibility of the probiotication of sour cherry juice (SCJ) by fermentation with probiotic starter culture. During the fermentation 9 Lactobacillus strains were used and Újfehértói fürtös sour cherry species as raw material. To reach the recommended probiotic cell count we investigated

APA, Harvard, Vancouver, ISO, and other styles

31

Khomdram, Babina Chanu, and Thirumani Devi A. "Probiotication of Underutilized Wild Fruit Juices (Manipur) by <i>Limosilactobacillus fermentum</i> Strain BTFSN." Indian Journal of Nutrition and Dietetics, March 1, 2024, 60–72. https://doi.org/10.21048/ijnd.2024.61.1.36630.

Full text

Abstract:

Growing lactic acid bacteria in fruit juices has gained popularity recently as a way to improve nutritional and sensory aspects while also offering health advantages. The demand for non-dairy food products has grown among consumers in recent years, particularly among lactose intolerant people. The current work aims to create probioticUnderutilized Wild Fruit (UWF) juices from Manipur by using probiotic bacteria Lactobacillus fermentum BTFSN. The UWF juice extract was added with the strain BTFSN and subjected to fermentation (25°C) as well as storage at refrigeration (4°C). The viability of the

APA, Harvard, Vancouver, ISO, and other styles

32

Giordano, Irene, Jumana Abuqwider, Mohammad Altamimi, Rossella Di Monaco, Sharon Puleo, and Gianluigi Mauriello. "Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication." Heliyon, October 2022, e10969. http://dx.doi.org/10.1016/j.heliyon.2022.e10969.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Misra, Sourav, Pooja Pandey, and Hari Niwas Mishra. "Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach." Food Science and Technology International, July 18, 2023. http://dx.doi.org/10.1177/10820132231188631.

Full text

Abstract:

This study aims to develop a multigrain probiotic biscuit and evaluate the effect of erythritol as a sugar replacer on the rheological properties of dough, along with the physicochemical and organoleptic properties of biscuits. The higher viscoelasticity of dough was observed at a 25% sugar replacement level with erythritol, and the calorific value of biscuits was significantly ( p < 0.05) reduced from 415.12 to 404.69 Cal/100 g with increasing in the sugar replacement from 0% to 75%. The biscuits with higher concentrations of erythritol showed reduced water activity ( aw) and higher hardne

APA, Harvard, Vancouver, ISO, and other styles

34

Perjéssy, Judit, Ferenc Hegyi, Magdolna Nagy-Gasztonyi, and Zsolt Zalán. "Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds." Food Science and Technology International, May 21, 2021, 108201322110180. http://dx.doi.org/10.1177/10820132211018044.

Full text

Abstract:

Nowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumers health, have increased. Several studies have proved fruit juices can become suitable carrier or medium for probiotic organisms. Therefore the aim of our study was to investigate the possibility of the probiotication of sour cherry juice by lactic acid fermentation with probiotic starter culture. In the fermentation 9 Lactobacillus strains were used and two cultivars of sour cherry as raw material. The pH adjustment and supplement of nutrients were necessary and to reach the recom

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!