The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient-Reference-Cited by-同舟云学术

The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient

Published:2018 Issue:11 Volume:9 Page:5697-5706
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Genevois C. E.¹²³⁴⁵,Castellanos Fuentes A. P.¹²³⁴⁵,Flores S. K.¹²³⁴⁵^ORCID,de Escalada Pla M. F.¹²³⁴⁵^ORCID

Affiliation:

1. Universidad de Buenos Aires (UBA)

2. Facultad de Ciencias Exactas y Naturales (FCEN)

3. Departamento de Industrias

4. Intendente Güiraldes 2160

5. Ciudad Autónoma de Buenos Aires

Abstract

New eating habits and diversification of tastes in consumers have led to the scientific community and the food industry expanding the range of probiotic foods and novel probiotic ingredients.

Funder

Universidad de Buenos Aires

Fondo para la Investigación Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00805A

Reference51 articles.

1. Effects of Lactobacillus strains on cancer cell proliferation and oxidative stress in vitro

2. Cholesterol Lowering Capability of some Lactobacillus Strains and its Effect on Mice Fed a High Cholesterol Diet

3. Removal of cholesterol by lactobacilli via incorporation and conversion to coprostanol

4. Distinct adhesion of probiotic strain Lactobacillus casei ATCC 393 to rat intestinal mucosa

5. Effect of Probiotic-Fermented Milk Administration onGastrointestinal Survival of Lactobacillus casei ATCC 393 and Modulation of Intestinal Microbial Flora

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