Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential-Reference-Cited by-同舟云学术

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Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential

Published:2023-11 Issue: Volume:33 Page:100151
ISSN:2352-3646
Container-title:NFS Journal
language:en
Short-container-title:NFS Journal

Author:

Paongphan Pornchanok,Ditudompo Srivikorn,Vitheejongjaroen Porntipha,Pachekrepapol Ulisa,Taweechotipatr Malai

Funder

Srinakharinwirot University

Srinakharinwirot University Strategic Wisdom and Research Institute

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference38 articles.

1. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests;Argyri;Food Microbiol.,2013

2. Probiotics, prebiotics and synbiotics- a review;Pandey;J. Food Sci. Technol.,2015

3. Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food. London, Ontario, Canada;Joint FAO/WHO,2002

4. Evolocumab and clinical outcomes in patients with cardiovascular disease;Sabatine;N. Engl. J. Med.,2017

5. New insights into bacterial bile resistance mechanisms: the role of bile salt hydrolase and its impact on human health;Bustos;Food Res. Int.,2018

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