Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes-Reference-Cited by-同舟云学术

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Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes

Published:2020-09-28 Issue:5 Volume:56 Page:2068-2077
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Chaturvedi Smriti¹,Chakraborty Snehasis¹^ORCID

Affiliation:

1. Food Engineering and Technology Department Institute of Chemical Technology Matunga Mumbai 400019 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14779

Reference50 articles.

1. Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

3. Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins

4. Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

5. Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

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1. Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages;Frontiers in Microbiology;2024-07-10

2. Elevating the significance of legume intake: A novel strategy to counter aging‐related mitochondrial dysfunction and physical decline;Comprehensive Reviews in Food Science and Food Safety;2024-04-18

3. Revisiting microbial exopolysaccharides: a biocompatible and sustainable polymeric material for multifaceted biomedical applications;3 Biotech;2024-03-04

4. Future Perspective and Safety Issues of Synbiotics in Different Diseases;Synbiotics in Human Health: Biology to Drug Delivery;2024

5. Functional beverages: recent trends and prospects as potential meal replacers;Food Materials Research;2024

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