4.3 Review

Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks

Related references

Note: Only part of the references are listed.
Review Nutrition & Dietetics

Effect of probiotics and synbiotics on blood glucose: a systematic review and meta-analysis of controlled trials

Elham Nikbakht et al.

EUROPEAN JOURNAL OF NUTRITION (2018)

Article Medicine, Research & Experimental

Zinc oxide nanoparticles and a standard antidiabetic drug restore the function and structure of beta cells in Type-2 diabetes

Rehab Mohmed El-Gharbawy et al.

BIOMEDICINE & PHARMACOTHERAPY (2016)

Review Chemistry, Applied

A critical review on production and industrial applications of beta-glucans

Fengmei Zhu et al.

FOOD HYDROCOLLOIDS (2016)

Article Biotechnology & Applied Microbiology

Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage

Antonio Bevilacqua et al.

FOOD MICROBIOLOGY (2016)

Article Food Science & Technology

Plant-based milk alternatives an emerging segment of functional beverages: a review

Swati Sethi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Article Food Science & Technology

Novel technologies for the encapsulation of bioactive food compounds

Liliana G. Santiago et al.

CURRENT OPINION IN FOOD SCIENCE (2016)

Article Food Science & Technology

Dairy and non-dairy probiotic beverages

Panagiotis Kandylis et al.

CURRENT OPINION IN FOOD SCIENCE (2016)

Review Critical Care Medicine

Probiotic and synbiotic therapy in critical illness: a systematic review and meta-analysis

William Manzanares et al.

CRITICAL CARE (2016)

Review Nutrition & Dietetics

Cholesterol-lowering properties of oat β-glucan and the promotion of cardiovascular health: did Health Canada make the right call?

Ifeanyi D. Nwachukwu et al.

APPLIED PHYSIOLOGY NUTRITION AND METABOLISM (2015)

Review Food Science & Technology

Trends in dairy and non-dairy probiotic products - a review

Bathal Vijaya Kumar et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Review Food Science & Technology

Probiotics, prebiotics and synbiotics- a review

Kavita R. Pandey et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Review Chemistry, Multidisciplinary

Applications of Nanoparticles for Anticancer Drug Delivery: A Review

Yuanyuan Zhu et al.

JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY (2015)

Review Chemistry, Multidisciplinary

Antibacterial activity of silver nanoparticles: A surface science insight

Benjamin Le Ouay et al.

NANO TODAY (2015)

Review Food Science & Technology

Cereal grain fructans: Structure, variability and potential health effects

Joran Verspreet et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Review Food Science & Technology

Advances and challenges for the use of engineered nanoparticles in food contact materials

Joseph C. Hannon et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Article Food Science & Technology

Development and evaluation of a fermented coconut water beverage with potential health benefits

Flavera Camargo Prado et al.

JOURNAL OF FUNCTIONAL FOODS (2015)

Article Chemistry, Applied

Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy

F. Bianchi et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2015)

Review Engineering, Chemical

MgO NANOPARTICLES AS ANTIBACTERIAL AGENT: PREPARATION AND ACTIVITY

Zhen-Xing Tang et al.

BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING (2014)

Article Agriculture, Multidisciplinary

Cereal Byproducts Have Prebiotic Potential in Mice Fed a High-Fat Diet

Karin Berger et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Review Chemistry, Multidisciplinary

Nanoscience and nanotechnologies in food industries: opportunities and research trends

Shivendu Ranjan et al.

JOURNAL OF NANOPARTICLE RESEARCH (2014)

Article Biotechnology & Applied Microbiology

Fermentation adaptability of three probiotic Lactobacillus strains to oat, germinated oat and malted oat substrates

A. Herrera-Ponce et al.

LETTERS IN APPLIED MICROBIOLOGY (2014)

Article Biotechnology & Applied Microbiology

Zinc oxide nanoparticles show antidiabetic activity in streptozotocin-induced Type 1 and 2 diabetic rats

Rinku D. Umrani et al.

NANOMEDICINE (2014)

Article Food Science & Technology

Viability of Lactobacillus reuteri in fruit juices

Marianne Perricone et al.

JOURNAL OF FUNCTIONAL FOODS (2014)

Review Physiology

Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

Eva M. Selhub et al.

JOURNAL OF PHYSIOLOGICAL ANTHROPOLOGY (2014)

Review Geriatrics & Gerontology

The aging gut and the role of prebiotics, probiotics, and synbiotics: A review

Pragnesh J. Patel et al.

JOURNAL OF CLINICAL GERONTOLOGY & GERIATRICS (2014)

Article Food Science & Technology

Stability and Quality Parameters of Probiotic Cantaloupe Melon Juice Produced with Sonicated Juice

Thatyane Vidal Fonteles et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Article Food Science & Technology

Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice

Ana Lucia Fernandes Pereira et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Review Food Science & Technology

Products of vegetable origin: A new alternative for the consumption of probiotic bacteria

Eliane M. Furtado Martins et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

Optimization of Soy Dessert on Sensory, Color, and Rheological Parameters Using Response Surface Methodology

Sanchari Chattopadhyay et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2013)

Review Geriatrics & Gerontology

Probiotics and prebiotics and health in ageing populations

Sylvia H. Duncan et al.

MATURITAS (2013)

Review Nutrition & Dietetics

Major Cereal Grain Fibers and Psyllium in Relation to Cardiovascular Health

Adam M. Bernstein et al.

NUTRIENTS (2013)

Article Nutrition & Dietetics

Wholegrain oat-based cereals have prebiotic potential and low glycaemic index

M. L. Connolly et al.

BRITISH JOURNAL OF NUTRITION (2012)

Review Gastroenterology & Hepatology

Probiotics, Prebiotics, and Synbiotics: Gut and Beyond

Usha Vyas et al.

GASTROENTEROLOGY RESEARCH AND PRACTICE (2012)

Review Food Science & Technology

Nanotechnology for the Food and Bioprocessing Industries

Suresh Neethirajan et al.

FOOD AND BIOPROCESS TECHNOLOGY (2011)

Review Biotechnology & Applied Microbiology

Emerging roles of engineered nanomaterials in the food industry

V. J. Morris

TRENDS IN BIOTECHNOLOGY (2011)

Article Food Science & Technology

Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage

Dimitris Charalampopoulos et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2010)

Review Food Science & Technology

Trends in non-dairy probiotic beverages

Flavera C. Prado et al.

FOOD RESEARCH INTERNATIONAL (2008)

Article Biotechnology & Applied Microbiology

Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria

G. Kedia et al.

JOURNAL OF APPLIED MICROBIOLOGY (2008)

Article Biochemistry & Molecular Biology

Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage

Raquel Rozada-Sanchez et al.

PROCESS BIOCHEMISTRY (2008)

Article Biochemistry & Molecular Biology

Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties

Gopal Kedia et al.

PROCESS BIOCHEMISTRY (2007)

Article Biotechnology & Applied Microbiology

Effect of cereal extracts and cereal fiber on viability of Lactobacillus plantarum under gastrointestinal tract conditions

H Michida et al.

BIOCHEMICAL ENGINEERING JOURNAL (2006)

Review Biochemical Research Methods

Fermented functional foods based on probiotics and their biogenic metabolites

C Stanton et al.

CURRENT OPINION IN BIOTECHNOLOGY (2005)

Review Biotechnology & Applied Microbiology

Probiotics: An emerging food supplement with health benefits

R Agrawal

FOOD BIOTECHNOLOGY (2005)

Article Biotechnology & Applied Microbiology

Proliferation of Lactobacillus plantarum in solid-state fermentation of oats

HM Patel et al.

BIOTECHNOLOGY PROGRESS (2004)

Article Food Science & Technology

Consumer acceptance of orange juice containing functional ingredients

T Luckow et al.

FOOD RESEARCH INTERNATIONAL (2004)

Article Food Science & Technology

Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert

CN Heenan et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)

Article Food Science & Technology

Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions

D Charalampopoulos et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)

Review Food Science & Technology

Cereal-based fermented foods and beverages

A Blandino et al.

FOOD RESEARCH INTERNATIONAL (2003)

Article Food Science & Technology

Consumer responses to an off-flavor in juice in the presence of specific health claims

H Tuorila et al.

FOOD QUALITY AND PREFERENCE (2002)

Article Biotechnology & Applied Microbiology

Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates

D Charalampopoulos et al.

JOURNAL OF APPLIED MICROBIOLOGY (2002)