Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

Author:

Demirci Talha,Aktaş Kübra,Sözeri Didem,Öztürk Hale İnci,Akın Nihat

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference57 articles.

1. A new method to produce synbiotic Fiordilatte cheese;Angiolillo;Innovative Food Science & Emerging Technologies,2014

2. AOAC (1995). Official methods of analysis of the association of official analytical chemists. Arlintong, VA.

3. Effect of supplementation of probiotics and phytosterols alone or in combination on serum and hepatic lipid profiles and thyroid hormones of hypercholesterolemic rats;Awaisheh;Journal of Dairy Science,2013

4. Chemopreventive potential of beta-Sitosterol in experimental colon cancer model – An in vitro and In vivo study;Baskar;BMC Complementary and Alternative Medicine,2010

5. Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice);Celik;International Journal of Dairy Technology,2003

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