Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps-Reference-Cited by-同舟云学术

Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps

Published:2022-05 Issue: Volume:155 Page:111040
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Almada-Érix Carine N.,Almada Caroline N.,Souza Pedrosa Geany T.,Paulo Biachi João,Bonatto Mariane S.,Schmiele Marcio,Nabeshima Elizabeth H.,Clerici Maria Teresa P.S.,Magnani Marciane,Sant'Ana Anderson S.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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2. Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt;Almada-Érix;Journal of Microbiological Methods,2021

3. Effect of baking conditions and storage with crust on the moisture profile, local textural properties and staling kinetics of pan bread. LWT –;Besbes;Food Science and Technology,2014

4. Probiotic characteristics of Bacillus coagulans and associated implications for human health and diseases;Cao;Journal of Functional Foods,2020

5. Bacillus probiotics;Cutting;Food Microbiology,2011

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