Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival-Reference-Cited by-同舟云学术

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Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival

Published:2019-10 Issue: Volume:97 Page:139-148
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Costa Guilherme M.,Paula Marlon M.,Barão Carlos Eduardo,Klososki Suellen J.,Bonafé Elton G.,Visentainer Jesuí V.,Cruz Adriano G.,Pimentel Tatiana Colombo

Funder

Federal Institute of Paraná (PIAP and PROAP)

National Council for Scientific and Technological Development (CNPq) (PBIC-Jr and PIBIC)

Fundação Araucária

National Foundation for the Development of Private Higher Education (FUNADESP)

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference53 articles.

1. Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage;Akalın;International Journal of Food Science and Technology,2004

2. Official methods of analysis of the AOAC International;AOAC,2004

3. Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology;Apolinário;Carbohydrate Polymers,2014

4. Lutein is stable in strawberry yogurt and does not affect its characteristics;Aryana;Journal of Food Science,2006

5. Nonnutritive sweeteners and cardiometabolic health: A systematic review and meta-analysis of randomized controlled trials and prospective cohort studies;Azad;Canadian Medical Association Journal,2017

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