High‐intensity ultrasound processed acerola juice containing oligosaccharides and dextran promotes Lacticaseibacillus casei NRRL B‐442 growth
Author:
Affiliation:
1. Food Engineering Department Federal University of Ceará Campus do Pici, Bloco 858 CEP 60440‐900 Fortaleza CE Brazil
2. Chemical Engineering Department Federal University of Ceará Campus do Pici, Bloco 709 CEP 60440‐900 Fortaleza CE Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15829
Reference29 articles.
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3. Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation
4. Production and spouted bed drying of acerola juice containing oligosaccharides
5. Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana
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