Probiotic Dairy Products as Functional Foods

Author:

Granato Daniel,Branco Gabriel F.,Cruz Adriano Gomes,Faria José de Assis Fonseca,Shah Nagendra P.

Publisher

Wiley

Subject

Food Science

Reference183 articles.

1. Position of the American Dietetic Association: functional foods;ADA-American Dietetic Association;J Am Diet Assoc,2009

2. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream;Akalin;J Food Sci,2008

3. Physiological responses of oxygen-tolerant anaerobic Bifidobacterium longum under oxygen;Ahn;J Ind Microbiol Biotechnol,2001

4. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream;Akin;Food Chem,2007

5. Almeida KE Bonassi IA Gomes MIFV 2000 Característica microbiológica de bebida láctea preparada com microrganismos probióticos Proceedings of XVII Congresso Brasileiro de Ciência e Tecnologia de Alimentos

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