Probiotics in anthocyanin-rich fruit beverages: research and development for novel synbiotic products
Author:
Affiliation:
1. Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
2. Instituto de Biotecnología (IBUN), Universidad Nacional de Colombia, Bogotá, Bogotá, Colombia
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2104806
Reference134 articles.
1. Late season harvest and storage of Rubus berries—Major antioxidant and sugar levels
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3. Antioxidative activity and health benefits of anthocyanin-rich fruit juice in healthy volunteers
4. Inclusion of prebiotics on the viability of a commercial Lactobacillus casei subsp. rhamnosus culture in a tropical fruit beverage
5. A new acetonitrile-free mobile phase for HPLC-DAD determination of individual anthocyanins in blackcurrant and strawberry fruits: A comparison and validation study
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