Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria
Author:
Funder
Consejo Nacional de Investigaciones Científicas y Técnicas
Fondo para la Investigación Científica y Tecnológica
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-05984-4.pdf
Reference24 articles.
1. Alzate A, Pérez-Conde M, Gutiérrez A, Cámara C (2010) Selenium-enriched fermented milk: a suitable dairy product to improve selenium intake in humans. Int Dairy J 20(11):761–769. https://doi.org/10.1016/j.idairyj.2010.05.007
2. Crespo L, Gaglio R, Martínez FG, Martin GM, Franciosi E, Madrid-Albarrán Y, Settanni L, Mozzi F, Pescuma M (2021) Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices. LWT 151:112103. https://doi.org/10.1016/j.lwt.2021.112103
3. Curia A, Aguerrido M, Langohr K, Hough G (2005) Survival analysis applied to sensory shelf life of yogurts-I: argentine formulations. J Food Sci 70(7):s442–s445. https://doi.org/10.1111/j.1365-2621.2005.tb11489.x
4. Di Cagno R, Filannino P, Gobbetti M (2017) Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice. Int J Food Microbiol 248:56–62. https://doi.org/10.1016/j.ijfoodmicro.2017.02.014
5. Dixit Y, Kanojiya K, Bhingardeve N, Ahire JJ, Saroj D (2023) In vitro human gastrointestinal tract simulation systems: a panoramic review. Probiotics Antimicrob Proteins. https://doi.org/10.1007/s12602-023-10052-y
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