Fermented beverage obtained from soy and rice incorporated with inulin and oligosaccharides derived from succinoglycan-Reference-Cited by-同舟云学术

Fermented beverage obtained from soy and rice incorporated with inulin and oligosaccharides derived from succinoglycan

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

NASCIMENTO Marília Gimenez¹,SOUZA Hâmara Milaneze de¹,DELANI Tieles Carina de Oliveira¹,CROZATTI Thamara Thaiane da Silva¹,MARCOLINO Vanessa Aparecida²,RUIZ Suelen Pereira³,SAMPAIO Anderson Reginaldo¹,MIYOSHI Juliana Harumi¹,MATIOLI Graciette⁴^ORCID

Affiliation:

1. Universidade Estadual de Maringá, Brasil

2. Instituto Federal do Paraná, Brasil

3. Universidade Paranaense, Brasil

4. Universidade Estadual de Maringá, Brasil; Universidade Estadual de Maringá, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101175&tlng=en

Reference40 articles.

1. Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts;Barbosa M. L. S.;International Journal of Gastronomy and Food Science,2020

2. Fungal β-1,3-Glucanases: production and biotechnological applications;Bauermeister A.;Semina. Ciências Exatas e Tecnológicas,2010

3. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions;Bedani R.;Food Microbiology,2013

4. Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage;Bedani R.;Lebensmittel-Wissenschaft + Technologie,2014

5. The interaction between bacteria and bile;Begley M.;FEMS Microbiology Reviews,2005

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide;Beverages;2023-06-02

2. Evaluation of the biosynthesis, structural and rheological characterization of succinoglycan obtained from a formulation composed of whole and deproteinized whey;Food Science and Technology;2023