相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics
Somayeh Heydari et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
Survival of probiotic bacteria in carboxymethyl cellulose-based edible film and assessment of quality parameters
Behzad Ebrahimi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Effect of Fermentation, Cold Storage and Carbonation on the Antioxidant Activity of Probiotic Grape Beverage
Elham Khanniri et al.
CURRENT NUTRITION & FOOD SCIENCE (2018)
Probiotic Bacillus: Fate during sausage processing and storage and influence of different culturing conditions on recovery of their spores
Mojtaba Jafari et al.
FOOD RESEARCH INTERNATIONAL (2017)
Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink
Reza Mohammadi et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2017)
Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage
Roghayeh Amini Sarteshnizi et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2017)
Investigation of potential prebiotic activity of rye sprout extract
Negin Noori et al.
FOOD BIOSCIENCE (2017)
Variation in Antioxidants, Bioactive Compounds and Antioxidant Capacity in Germinated and Ungerminated Grains of Ten Rice Cultivars
Maninder Kaur et al.
RICE SCIENCE (2017)
Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties
Melissa Anne Fernandez et al.
ADVANCES IN NUTRITION (2017)
Therapeutic Potential of Temperate Forage Legumes: A Review
Laura Cornara et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Investigation of the Effects of Inulin and β-glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimization of Formulation Using D-optimal Mixture Design
Roya Afshari et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2015)
Combined effects of replacement of sucrose with dtagatose and addition of different probiotic strains on quality characteristics of chocolate milk
M. Rouhi et al.
DAIRY SCIENCE & TECHNOLOGY (2015)
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)
Air-Suspension Fluidized-Bed Microencapsulation of Probiotics
David Semyonov et al.
DRYING TECHNOLOGY (2012)
Screening for lactobacilli with probiotic properties in the infant gut microbiota
E. Kirtzalidou et al.
ANAEROBE (2011)
Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria
Rossana Coda et al.
FOOD MICROBIOLOGY (2011)
Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks
R. Mohammadi et al.
FOOD REVIEWS INTERNATIONAL (2011)
Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk
Ricardo Pinheiro De Souza Oliveira et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Phytoestrogenic Compounds in Alfalfa Sprout (Medicago sativa) beyond Coumestrol
Yong-Han Hong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
The Beneficial Use of Cereal and Cereal Components in Probiotic Foods
B. P. Lamsal et al.
FOOD REVIEWS INTERNATIONAL (2009)
Modelling the effects of pH, storage temperature and redox potential (Eh) on the survival of bifidobacteria in fermented milk
Vijith S. Jayamanne et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Prebiotic oligosaccharides change the concentrations of short-chain fatty acids and the microbial population of mouse bowel
Xiao-dong Pan et al.
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B (2009)
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Haissa R. Cardarelli et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Colour and consistency of semi-solid dairy desserts: Instrumental and sensory measurements
A. Tarrega et al.
JOURNAL OF FOOD ENGINEERING (2007)
Design and development of hydrogel beads for targeted drug delivery to the colon
Sanjay K. Jain et al.
AAPS PHARMSCITECH (2007)
Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var. Zapaton
Rebeca Fernandez-Orozco et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Selective enumeration of Lactobacillus delbrueckii ssp bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteria
N Tharmaraj et al.
JOURNAL OF DAIRY SCIENCE (2003)
Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination
TA El-Adawy
PLANT FOODS FOR HUMAN NUTRITION (2002)
分享论文
