High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity-Reference-Cited by-同舟云学术

High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity

Published:2023-11 Issue: Volume:173 Page:113372
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

dos Santos Rocha Caique,Magnani Marciane,Jensen Klososki Suellen,Aparecida Marcolino Vanessa,dos Santos Lima Marcos,Queiroz de Freitas Monica,Carla Feihrmann Andresa,Eduardo Barão Carlos,Colombo Pimentel Tatiana

Funder

CNPq

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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4. 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

5. In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk;Ayyash;Food Chemistry,2018

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1. Probiotic Almond-Fermented Beverages Processed by Ultrasound: Vegan and Non-Vegan Consumer Perceptions through Packaging;Foods;2024-06-22

2. Ultrasound as a pre-treatment in millet-based probiotic beverage: It's effect on fermentation kinetics and beverage quality;Food Chemistry Advances;2024-06

3. Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds;Journal of the Science of Food and Agriculture;2024-02-06

4. Effect of ultrasonication on food bioactive compounds and their bio-accessibility: A review;Journal of Food Composition and Analysis;2024-02

5. Understanding the potential of ultrasound as an innovative tool for microbial inactivation, functionalization of plant-based foods, and improvements of functional food potential;Food Bioscience;2023-12