Development of prebiotic and probiotic nondairy products
Author:
Publisher
Elsevier
Reference75 articles.
1. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in pasteurized grape juice;Afzaal;Journal of Food Processing and Preservation,2020
2. ‘Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A nondairy Mexican fermented beverage;Alcántara-Zavala;Ultrasonics Sonochemistry,2021
3. Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice;Almeida;Food Research International,2017
4. Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries;Alvarez;Journal of the Science of Food and Agriculture,2018
5. Prebiotic-alginate edible coating on fresh-cut apple as a new carrier for probiotic lactobacilli and bifidobacteria;Alvarez;LWT,2020
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