Nothing Special   »   [go: up one dir, main page]

Marinho et al., 2019 - Google Patents

Probiotic and synbiotic sorbets produced with jussara (Euterpe edulis) pulp: Evaluation throughout the storage period and effect of the matrix on probiotics exposed to …

Marinho et al., 2019

View PDF
Document ID
2292519997637569450
Author
Marinho J
da Silva M
Mazzocato M
Tulini F
Favaro-Trindade C
Publication year
Publication venue
Probiotics and antimicrobial proteins

External Links

Snippet

The aims of the present study were to develop and evaluate different formulations of probiotic and synbiotic sorbets produced with jussara (Euterpe edulis) pulp, polydextrose, Lactobacillus acidophilus LA3, and Lactobacillus paracasei BGP1. The pasteurized jussara …
Continue reading at www.academia.edu (PDF) (other versions)

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using micro-organisms or enzymes
    • A23C9/13Fermented milk preparations; Treatment using micro-organisms or enzymes using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/50Polysaccharides, gums
    • A23V2250/51Polysaccharide
    • A23V2250/5116Other non-digestible fibres
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K35/00Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66Micro-organisms or materials therefrom

Similar Documents

Publication Publication Date Title
Morais et al. Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp
Kabir et al. Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties
Dos Santos et al. Effects of quercetin and resveratrol on in vitro properties related to the functionality of potentially probiotic Lactobacillus strains
Al-Hindi et al. Production of functional fermented milk beverages supplemented with pomegranate peel extract and probiotic lactic acid bacteria
Chouchouli et al. Fortification of yoghurts with grape (Vitis vinifera) seed extracts
Gupta et al. Probiotic fermentation of plant based products: possibilities and opportunities
Sigdel et al. Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt
Dhawi et al. Antioxidant, antibacterial activities and mineral content of buffalo yoghurt fortified with fenugreek and Moringa oleifera seed flours
El-Nagga et al. Compositional characteristics of date syrup extracted by different methods in some fermented dairy products
Ozcan et al. Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)
Erkaya-Kotan In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage
Najgebauer-Lejko et al. Probiotic yoghurts with sea buckthorn, elderberry, and sloe fruit purees
Marinho et al. Probiotic and synbiotic sorbets produced with jussara (Euterpe edulis) pulp: Evaluation throughout the storage period and effect of the matrix on probiotics exposed to simulated gastrointestinal fluids
da Silva Dantas et al. Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt
Al-Sahlany et al. Date juice addition to bio-yogurt: The effects on physicochemical and microbiological properties during storage, as well as blood parameters in vivo
Bouaziz et al. Techno-functional characterization and biological potential of Agave americana leaves: impact on yoghurt qualities
Nampuak et al. Okra mucilage powder: A novel functional ingredient with antioxidant activity and antibacterial mode of action revealed by scanning and transmission electron microscopy
El‐Sayed et al. Preparation and evaluation of yogurt fortified with probiotics jelly candy enriched with grape seeds extract nanoemulsion
Geraldi et al. Development of yoghurt with juçara pulp (Euterpe edulis M.) and the probiotic Lactobacillus acidophilus La5
Goderska et al. Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris)
Kowalski et al. Enhancement of biological properties of blackcurrants by lactic acid fermentation and incorporation into yogurt: A review
Olabiran et al. Quality chracterization of functional soy-based yoghurt incorporated with scent leaf (Ocimum gratissimum) essential oil microcapsules
Usaga et al. Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice
Shehata et al. Taro leaves extract and probiotic lactic acid bacteria: A synergistic approach to improve antioxidant capacity and bioaccessibility in fermented milk beverages
Hatami et al. Chemical and sensorial properties of probiotic beverage based on rice bran extract and honey