Inclusion of prebiotics on the viability of a commercial Lactobacillus casei subsp. rhamnosus culture in a tropical fruit beverage
Author:
Funder
Universidad Nacional de Colombia
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-03565-w/fulltext.html
Reference39 articles.
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2. Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM, Hassan FA (2013) Prebiotics as functional foods: a review. J Funct Foods 5(4):1542–1553. https://doi.org/10.1007/s11130-017-0601-x
3. AOAC International (AOAC) (2012) Latimer G (ed) Official methods of analysis, 19th ed, Chapt. 37, p 336
4. Braga HF, Conti-Silva AC (2015) Papaya nectar formulated with prebiotics: chemical characterization and sensory acceptability. LWT Food Sci Technol 62:854–860. https://doi.org/10.1016/j.lwt.2014.12.064
5. Cassani L, Tomadoni B, Moreira MR, Ponce A, Agüero MV (2017) Optimization of inulin: oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice. LWT Food Sci Technol 80:446–455
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