4.7 Article

Protective effect of inulin on thermally treated acerola juice: in vitro bioaccessibility of bioactive compounds

Related references

Note: Only part of the references are listed.
Article Biochemical Research Methods

Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt

Carine N. Almada-Erix et al.

Summary: The study evaluated the behavior of Bacillus coagulans GBI-30, 6086 (BC) in yogurt and orange juice under simulated gastrointestinal tract conditions, showing high survival rates for BC in both beverages. The results suggest both juice and yogurt can be effective carriers for delivering this probiotic to the diet, with BC showing great resistance to simulated gut conditions.

JOURNAL OF MICROBIOLOGICAL METHODS (2021)

Article Food Science & Technology

Inulin thermal stability in prebiotic carbohydrate-enriched araticum whey beverage

Henrique Silvano Arruda et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage

Maria Paciulli et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Biochemistry & Molecular Biology

Transcriptome analysis of acerola fruit ripening: insights into ascorbate, ethylene, respiration, and softening metabolisms

Clesivan Pereira dos Santos et al.

PLANT MOLECULAR BIOLOGY (2019)

Article Food Science & Technology

Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp

Suenia Gabriela Goncalves Morais et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Multidisciplinary Sciences

In vitro and in vivo antioxidant activities of inulin

Hong-Mei Shang et al.

PLOS ONE (2018)

Review Food Science & Technology

Prebiotic in fruit juice: processing challenges, advances, and perspectives

Thatyane Vidal Fonteles et al.

CURRENT OPINION IN FOOD SCIENCE (2018)

Article Gastroenterology & Hepatology

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

Glenn R. Gibson et al.

NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2017)

Article Multidisciplinary Sciences

1H NMR spectra dataset and solid-state NMR data of cowpea (Vigna unguiculata)

Elenilson G. Alves Filho et al.

DATA IN BRIEF (2017)

Article Chemistry, Multidisciplinary

Ethanol determination in frozen fruit pulps: an application of quantitative nuclear magnetic resonance

Wilian da Silva Nunes et al.

MAGNETIC RESONANCE IN CHEMISTRY (2016)

Article Food Science & Technology

Changes of Antioxidant Compounds in a Fruit Juice-Stevia rebaudiana Blend Processed by Pulsed Electric Technologies and Ultrasound

Juana M. Carbonell-Capella et al.

FOOD AND BIOPROCESS TECHNOLOGY (2016)

Article Food Science & Technology

Effects of atmospheric cold plasma and ozone on prebiotic orange juice

Francisca Diva Lima Almeida et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)

Article Food Science & Technology

In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages

Maria Janeth Rodriguez-Roque et al.

FOOD RESEARCH INTERNATIONAL (2014)

Review Biochemistry & Molecular Biology

Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion

A. E. Quiros-Sauceda et al.

FOOD & FUNCTION (2014)

Article Food Science & Technology

Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.)

Senem Kamiloglu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)

Article Biochemistry & Molecular Biology

HMDB 3.0-The Human Metabolome Database in 2013

David S. Wishart et al.

NUCLEIC ACIDS RESEARCH (2013)

Article Chemistry, Applied

Effect of processing on the antioxidant activity of millet grains

Anoma Chandrasekara et al.

FOOD CHEMISTRY (2012)

Article Biochemistry & Molecular Biology

The soluble dietary fiber inulin can influence the bioaccessibility of enniatins

Giuseppe Meca et al.

FOOD & FUNCTION (2012)

Article Biotechnology & Applied Microbiology

Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion

Alberto Lo Curto et al.

FOOD MICROBIOLOGY (2011)

Article Food Science & Technology

The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants

Hugo Palafox-Carlos et al.

JOURNAL OF FOOD SCIENCE (2011)

Article Chemistry, Applied

Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil

Maria do Socorro M. Rufino et al.

FOOD CHEMISTRY (2010)

Review Food Science & Technology

Food microstructure affects the bioavailability of several nutrients

J. Parada et al.

JOURNAL OF FOOD SCIENCE (2007)

Article Chemistry, Applied

Formation of furan and methylfuran from ascorbic acid in model systems and food

A. Limacher et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2007)

Article Food Science & Technology

In vitro accessibility of carotenes from green leafy vegetables cooked with sunflower oil or red palm oil

E Hedrén et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2002)

Article Agriculture, Multidisciplinary

In vitro gastrointestinal digestion study of pomegranate juice phenolic compounds, anthocyanins, and vitamin C

A Pérez-Vicente et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)