In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth-Reference-Cited by-同舟云学术

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In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth

Published:2013-07 Issue:3 Volume:91 Page:279-286
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Sánchez-Zapata Elena,Fernández-López Juana,Pérez-Alvarez José A.,Soares José,Sousa Sergio,Gomes Ana M.P.,Pintado Manuela M.E.

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference40 articles.

1. Separation and purification of starch from chufa nut tubers (Cyperus esculentus);Abdel-Akher;Stärke/Starch,1963

2. Changes in the profile of organic acids in plain ser and stirred yogurts during manufacture and refrigerated storage;Adhikari;J. Food Qual.,2002

3. Two routes of metabolic cross-feeding between Bifidobacterium adolescentis and butyrate-producing anaerobes from the human gut;Belenguer;Appl. Environ. Microbiol.,2006

4. Selection of probiotics and prebiotics for synbiotics and confirmation of their in vivo effectiveness;Bielecka;Food Res. Int.,2002

5. Dietary fibre: consensus and controversy;Bijlani;Prog. Food Nutr. Sci.,1985

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4. Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications;Foods;2022-02-19

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