Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels

Author:

Brugnoni Lorena I.ORCID,Genovese Diego B.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

FonCyT

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Food Science

Reference44 articles.

1. Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility: 1—screening and characterization of the antibacterial compounds;Ammor;Food Control,2006

2. The chemistry of low- methoxyl pectin gelation;Axelos,1991

3. Dispersion Rheology 1980, a survey of industrial problems and academic progress;Barnes,1981

4. Pectinase activity determination: An early deceleration in the release of reducing sugars throws a spanner in the works;Biz;PLoS One,2014

5. The dietary fiber pectin: Health benefits and potential for the treatment of allergies by modulation of gut microbiota;Blanco-Pérez;Current Allergy and Asthma Reports,2021

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