Related references
Note: Only part of the references are listed.Effect of different types of encapsulation on the survival of Lactobacillus plantarum during storage with inulin and in vitro digestion
Estefania Valero-Cases et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Probiotic functional foods: Survival of probiotics during processing and storage
M. K. Tripathi et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
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
Raquel Bedani et al.
FOOD MICROBIOLOGY (2013)
Products of vegetable origin: A new alternative for the consumption of probiotic bacteria
Eliane M. Furtado Martins et al.
FOOD RESEARCH INTERNATIONAL (2013)
Prebiotics as functional foods: A review
Sadeq Hasan Al-Sheraji et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
The prebiotic source influences the growth, biochemical features and survival under simulated gastrointestinal conditions of the probiotic Lactobacillus acidophilus
Filomena Nazzaro et al.
ANAEROBE (2012)
Probiotics from an industrial perspective
Sofia D. Forssten et al.
ANAEROBE (2011)
Survival of Lactobacillus plantarum in model solutions and fruit juices
Sawaminee Nualkaekul et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness
Ricardo Pinheiro de Souza Oliveira et al.
JOURNAL OF FOOD ENGINEERING (2011)
Fermentation of pomegranate juice by probiotic lactic acid bacteria
Z. E. Mousavi et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2011)
In vitro screening of probiotic lactic acid bacteria and prebiotic glucooligosaccharides to select effective synbiotics
Julien Grimoud et al.
ANAEROBE (2010)
Soluble Dietary Fiber
R. Chawla et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)
Survival of a Lactococcus lactis strain varies with its carbohydrate preference under in vitro conditions simulated gastrointestinal tract
Hiromi Kimoto-Nira et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions
Flavia C. A. Buriti et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage
Tatdao Paseephol et al.
JOURNAL OF FUNCTIONAL FOODS (2009)
Trends in non-dairy probiotic beverages
Flavera C. Prado et al.
FOOD RESEARCH INTERNATIONAL (2008)
Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains
Szilard Kun et al.
PROCESS BIOCHEMISTRY (2008)
Lactic acid fermentation of β-carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice
Smita H. Panda et al.
PLANT FOODS FOR HUMAN NUTRITION (2007)
Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals
Maria Saarela et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Carbohydrate preference, acid tolerance and bile tolerance in five strains of Bifidobacterium
CL Vernazza et al.
JOURNAL OF APPLIED MICROBIOLOGY (2006)
Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice
A. Rivas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Consumer acceptance of orange juice containing functional ingredients
T Luckow et al.
FOOD RESEARCH INTERNATIONAL (2004)
Morphological characterization of the phase behavior of inulin-waxy maize starch systems in high moisture environments
JE Zimeri et al.
CARBOHYDRATE POLYMERS (2003)
Complete genome sequence of Lactobacillus plantarum WCFS1
M Kleerebezem et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2003)
Rheological quality and stability of yog-ice cream with added inulin
G El-Nagar et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2002)
Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging
A FernandezGarcía et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)
Probiotic bacteria:: safety, functional and technological properties
M Saarela et al.
JOURNAL OF BIOTECHNOLOGY (2000)