Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain

Author:

Fonseca Hugo Calixto,Melo Dirceu de Sousa,Ramos Cíntia Lacerda,Menezes Aline Galvão Tavares,Dias Disney Ribeiro,Schwan Rosane Freitas

Funder

CAPES

CNPq

FAPEMIG

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice;Alves Filho;Food Research International,2017

2. Review on non-dairy probiotics and their use in non-dairy based products;Aspri;Fermentation,2020

3. Non-dairy ice cream based on fermented yam (Dioscorea sp.);Batista;Food Science and Nutrition,2019

4. Criteria to qualify microorganisms as “probiotic” in foods and dietary supplements;Binda;Frontiers in Microbiology,2020

5. Flash profile method;Bredie;Descriptive Analysis in Sensory Evaluation,2017

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