Cheeses as food matrixes for probiotics: In vitro and in vivo tests-Reference-Cited by-同舟云学术

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Cheeses as food matrixes for probiotics: In vitro and in vivo tests

Published:2020-06 Issue: Volume:100 Page:138-154
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Rolim Fernanda R.L.,Freitas Neto Oliveiro C.,Oliveira Maria Elieidy G.,Oliveira Celso J.B.,Queiroga Rita C.R.E.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) – Brasil

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference110 articles.

1. Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions;Abadía-García;International Dairy Journal,2013

2. Probiotic treatment reduces depressive-like behaviour in rats independently of diet;Abildgaard;Psychoneuroendocrinology,2017

3. Biochemical patterns in ovine cheese: Influence of probiotic strains;Albenzio;Journal of Dairy Science,2010

4. Physicochemical properties of Scamorza Ewe milk cheese manufactured with different probiotic cultures;Albenzio;Journal of Dairy Science,2013

5. Influence of probiotic (Lactobacillus acidophilus NCFM, L. paracasei LPC37, and L. rhamnosus HN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses;Aljewicz;Journal of Food Processing and Preservation,2017

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1. Functional Minas Frescal cheese with spore-forming Wezmannia coagulans GBI-30;International Dairy Journal;2024-09

2. VIABILIDADE DE Lacticaseibacillus rhamnosus LB1.5 PROBIÓTICO EM SORVETE FUNCIONAL;Veterinária e Zootecnia;2024-08-29

3. Growth of methicillin-resistant Staphylococcus aureus during raw milk soft cheese-production and the inhibitory effect of starter cultures;Food Microbiology;2024-05

4. Can a functional cheese spread incorporating Akkermansia muciniphila deliver beneficial physicochemical and biological properties while enhancing probiotic stability and viability during aerobic storage and in vitro digestion?;LWT;2024-05

5. Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis;International Dairy Journal;2024-05

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