Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults-Reference-Cited by-同舟云学术

Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults

Published:2024-06 Issue: Volume:186 Page:114403
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

de Assis Bianca Beatriz Torres,Pimentel Tatiana Colombo^ORCID,Vidal Hubert^ORCID,dos Santos Lima Marcos,de Sousa Galvão Mércia,Madruga Marta Suely,Noronha Melline Fontes^ORCID,Cabral Lucélia,Magnani Marciane^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Reference84 articles.

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3. Underexploited Brazilian Cerrado fruits as sources of phenolic compounds for diseases management: A review;Arruda;Food Chemistry,2022

4. Gallic acid for cancer therapy: Molecular mechanisms and boosting efficacy by nanoscopical delivery;Ashrafizadeh;Food and Chemical Toxicology,2021

5. Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity;Assis;Food Research International,2021

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