Screening for lactic acid bacteria based on antihyperglycaemic and probiotic potential and application in synbiotic set yoghurt-Reference-Cited by-同舟云学术

Screening for lactic acid bacteria based on antihyperglycaemic and probiotic potential and application in synbiotic set yoghurt

Published:2015-06 Issue: Volume:16 Page:125-136
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Muganga Lawrence,Liu Xiaoming,Tian Fengwei,Zhao Jianxin,Zhang Hao,Chen Wei

Funder

National Natural Science Foundation of China

National Science & Technology Pillar Program

Program for Changjiang Scholars and Innovative Research Team in University

Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

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3. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akın;Food Chemistry,2007

4. Prebiotics as functional foods: A review;Al-Sheraji;Journal of Functional Foods,2013

5. In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice;Ankolekar;Innovative Food Science & Emerging Technologies,2012

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