Lacticaseibacillus casei improves textural, functional, and sensory properties and phenolics’ bioaccessibility of frozen desserts prepared using water-soluble extract of rice by-product and Spirulina platensis-Reference-Cited by-同舟云学术

Lacticaseibacillus casei improves textural, functional, and sensory properties and phenolics’ bioaccessibility of frozen desserts prepared using water-soluble extract of rice by-product and Spirulina platensis

Published:2023-06 Issue: Volume:183 Page:114794
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

de Souza Rafaela Carvalho,Magnani Marciane,de Medeiros Viviane Priscila Barros,Marcolino Vanessa Aparecida,Klososki Suellen Jensen,dos Santos Lima Marcos,Feihrmann Andresa Carla,Barão Carlos Eduardo,Pimentel Tatiana Colombo^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Araucária

Publisher

Elsevier BV

Subject

Food Science

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4. Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity;Assis;Food Research International,2021

5. Physicochemical, microbiological and microstructural characteristics of sucrose-free probiotic-frozen yogurt during storage;Atallah;Foods,2022

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1. Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors’ Own Experiments in the Context of the Literature;Fermentation;2024-05-30

2. Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects;Journal of Food Science and Technology;2024-03-10

3. Comparison of classic and emerging sensory methodologies;Current Food Science and Technology Reports;2023-09-14