Evaluating the potential prebiotic effects of umbu-cajá (Spondias spp.) fruit processing by-product flour on the human intestinal microbiota-Reference-Cited by-同舟云学术

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Evaluating the potential prebiotic effects of umbu-cajá (Spondias spp.) fruit processing by-product flour on the human intestinal microbiota

Published:2024-09 Issue: Volume: Page:116764
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

de Oliveira Jordana Nunes,de Albuquerque Thatyane Mariano Rodrigues,dos Santos Lima Marcos,de Andrade Wartha Elma Regina Silva,Monteiro Mariana,do Nascimento Yuri Mangueira,Tavares Josean Fechine,da Silva Marcelo Sobral,de Souza Evandro Leite^ORCID,da Silveira Moreira Jane de Jesus

Funder

Foundation for Research Support and Technological Innovation of Sergipe State

Coordination of Higher Education Personnel Improvement

Publisher

Elsevier BV

Reference72 articles.

1. Butyrate-producing Clostridium cluster XIVa species specifically colonize mucins in an in vitro gut model;Abbeele;The ISME Journal,2012

2. Nutritional and functional potential of umbu (Spondias tuberosa Arruda Cam.) peel flour;Aderne;Revista Brasileira de Agrotecnologia,2021

3. Effects of digested flours from four different sweet potato (Ipomoea batatas L.) root varieties on the composition and metabolic activity of human colonic microbiota in vitro;Albuquerque;Journal of Food Science,2021

4. Systematic Review of Probiotics and Their Potential for Developing Functional Nondairy Foods;Aleman;Applied Microbiology (Basel),2024

5. The physicochemical composition and sensory attributes of sponge cake fortification with date powder;Alkehayez;Food Science and Technology,2022

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