Probiotics in the dairy industry—Advances and opportunities-Reference-Cited by-同舟云学术

Probiotics in the dairy industry—Advances and opportunities

Published:2021-05-03 Issue:4 Volume:20 Page:3937-3982
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Gao Jie¹^ORCID,Li Xiyu¹^ORCID,Zhang Guohua²^ORCID,Sadiq Faizan Ahmed³,Simal‐Gandara Jesus⁴,Xiao Jianbo⁵,Sang Yaxin¹^ORCID

Affiliation:

1. College of Food Science and Technology Hebei Agricultural University Baoding China

2. School of Life Science Shanxi University Taiyuan China

3. School of Food Science and Technology Jiangnan University Wuxi China

4. Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology University of Vigo – Ourense Campus Ourense Spain

5. Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine University of Macau Taipa China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12755

Reference328 articles.

1. Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract

2. Functional and health promoting inherent attributes ofEnterococcus hiraeF2 as a novel probiotic isolated from the digestive tract of the freshwater fishCatla catla

3. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream

4. The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions

5. Clinical trial: the effects of a fermented milk product containingBifidobacterium lactisDN-173 010 on abdominal distension and gastrointestinal transit in irritable bowel syndrome with constipation

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