Effect of bread ingredients and baking techniques on Bacillus coagulans GBI-30 viability during baking and in vitro digestion-Reference-Cited by-同舟云学术

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Effect of bread ingredients and baking techniques on Bacillus coagulans GBI-30 viability during baking and in vitro digestion

Published:2024-05 Issue: Volume:117 Page:103907
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Cinbaş Gökçe,Arslan Tontul Sultan^ORCID,Akin Nihat

Funder

Turkiye Bilimsel ve Teknolojik Arastirma Kurumu

Publisher

Elsevier BV

Reference38 articles.

1. Behavior of Bacillus coagulans Unique IS2 spores during passage through the simulator of human intestinal microbial ecosystem (SHIME) model;Ahire;LWT,2020

2. Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt;Almada-Érix;J. Microbiol. Methods,2021

3. Bread as probiotic carriers: resistance of Bacillus coagulans GBI-30 6086 spores through processing steps;Almada-Érix;Food Res. Int.,2022

4. Probiotics market size, Share and trends analysis Report by product (probiotic food Beverages, probiotic dietary supplements), by ingredient (bacteria, yeast);By End Use, By Distribution Channel, And Segment Forecasts,2021

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Potential in Microwave Combined with Hot Air for Home Cooking;Current Opinion in Food Science;2024-09

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