Effect of the addition of the probiotic Bifidobacterium animalis subsp. Lactis (BB-12) in free and microencapsulated form and the prebiotic inulin to synbiotic dry coppa

Author:

Ferreira de Campos Talita Aparecida,Rech de Marins Annecler,Marques da Silva Natallya,Matiucci Marcos Antonio,Catarini dos Santos Iza,Alcalde Claudete Regina,Rodrigues de Souza Maria Luiza,Gomes Raquel Guttierres,Feihrmann Andresa Carla

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

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2. Possibility of using isolates of Enterococcus faecalis from feces of neonates for the production of fermented sausages as starter cultures;Ba;International Journal of Food Science and Technology,2017

3. Bellaver, C., & Zanotto, D. L. (2004). Quality parameters in animal fats and protein by- products. In: Apinco Conference on Science and Technology Avicolas. Santos, SP. FACTA, 1(9-102).

4. Beriain, M. J., Gómez, I., Ibáñez, F. C., Sarriés, M. V., & Ordóñez, A. I. (2018). Improvement of the functional and healthy properties of meat products. In Food Quality: Balancing Health and Illness (pp. 1-74). Academic Press. 2018.

5. Evaluation of the prebiotic activities of edible starch films with the addition of nystose from Bacillus subtilis natto;Bersaneti;LWT- Food Science and Technology,2019

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