Cashew apple juice containing gluco-oligosaccharides, dextran, and tagatose promotes probiotic microbial growth

Author:

Leite Ana K.F.,Santos Brenda N.,Fonteles Thatyane V.,Rodrigues SueliORCID

Funder

CNPq

FUNCAP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference57 articles.

1. Effects of atmospheric cold plasma and ozone on prebiotic orange juice;Almeida;Innovative Food Science & Emerging Technologies,2015

2. In vitro approaches to assess the effects of açai (Euterpe oleracea) digestion on polyphenol availability and the subsequent impact on the faecal microbiota;Alqurashi;Food Chemistry,2017

3. Evaluation of thermal and non-thermal processing e ff ect on non-prebiotic and prebiotic acerola juices using 1 H q NMR and GC – MS coupled to chemometrics;Alves Filho;Food Chemistry,2018

4. In vitro fermentation of raffinose to unravel its potential as prebiotic ingredient;Amorim;Lebensmittel-Wissenschaft & Technologie,2020

5. Production and spouted bed drying of acerola juice containing oligosaccharides;Araújo;Food and Bioproducts Processing,2015

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