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。Probiotic characteristics of Bacillus coagulans and associated implications for human health and diseases
Jiang Cao et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Bioactive compounds produced by probiotics in food products
Bhawna Chugh et al.
CURRENT OPINION IN FOOD SCIENCE (2020)
Ethnic and industrial probiotic foods and beverages: efficacy and acceptance
Sudhanshu S. Behera et al.
CURRENT OPINION IN FOOD SCIENCE (2020)
Impact of probiotics and prebiotics on food texture
Jonas T. Guimaraes et al.
CURRENT OPINION IN FOOD SCIENCE (2020)
Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions
Urszula Pankiewicz et al.
JOURNAL OF FOOD ENGINEERING (2020)
Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products
Tamoghna Ghosh et al.
FRONTIERS IN MICROBIOLOGY (2019)
Wholesomeness and safety aspects of irradiated foods
Rajeev Ravindran et al.
FOOD CHEMISTRY (2019)
Mechanisms of Action of Probiotics
Julio Plaza-Diaz et al.
ADVANCES IN NUTRITION (2019)
Combined use of eBeam irradiation and the potential probiotic Lactobacillus rhamnosus Vahe for control of foodborne pathogen Klebsiella pneumoniae
Marine H. Balayan et al.
ANNALS OF MICROBIOLOGY (2019)
The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions
Mariana B. Soares et al.
FOOD RESEARCH INTERNATIONAL (2019)
The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervation
Thaiane Marques da Silva et al.
FOOD RESEARCH INTERNATIONAL (2019)
Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (requeijao cremoso) manufacturing and storage
Mariana B. Soares et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Non-thermal microbial inactivation by using supercritical carbon dioxide: Synergic effect of process parameters
Eric Keven Silva et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2018)
The application of growth-no growth models to directly assess the stability of wholemeal multigrain bread towards Penicillium paneum LMQA-002 and Paecilomyces variotii LMQA-001
Juliana Lane Paixao dos Santos et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Effect of gamma irradiation under various atmospheres of packaging on the microbial and physicochemical properties of turmeric powder
Saeideh Esmaeili et al.
RADIATION PHYSICS AND CHEMISTRY (2018)
A 100-Year Review: Yogurt and other cultured dairy products
Kayanush J. Aryana et al.
JOURNAL OF DAIRY SCIENCE (2017)
Effect of vacuum on the impregnation of Lactobacillus rhamnosus microcapsules in apple slices using double emulsion
E. Flores-Andrade et al.
JOURNAL OF FOOD ENGINEERING (2017)
Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects
Gabriela V. Amaral et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
Francisco J. Barba et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple
Kassandra Emser et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Antioxidant Properties of Probiotic Bacteria
Yang Wang et al.
NUTRIENTS (2017)
Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review
M. S. Alam et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Synthesis of eugenyl acetate by,enzymatic reactions in supercritical carbon dioxide
Philipe dos Santos et al.
BIOCHEMICAL ENGINEERING JOURNAL (2016)
Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food
Giuseppina Sefora Rutella et al.
FOOD MICROBIOLOGY (2016)
Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe
Pasquale Russo et al.
FOOD RESEARCH INTERNATIONAL (2015)
Drying process strongly affects probiotics viability and functionalities
Cyril Iaconelli et al.
JOURNAL OF BIOTECHNOLOGY (2015)
Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086
Clara Fares et al.
JOURNAL OF CEREAL SCIENCE (2015)
Influence of the extrusion process on the technological properties of hydroxypropylated cross-linked cassava starch
Leandra Zafalon Jaekel et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder
Koo Jung et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Cancer preventive effects of a specific probiotic fermented milk containing Lactobacillus acidophilus CL1285, L. casei LBC80R and L. rhamnosus CLR2 on male F344 rats treated with 1,2-dimethylhydrazine
Kerlynn Desrouilleres et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder
J. Barbosa et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates
Xin Zheng et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Modelling Bacillus cereus adhesion on stainless steel surface as affected by temperature, pH and time
Wilmer Edgard Luera Pena et al.
INTERNATIONAL DAIRY JOURNAL (2014)
A study on Bifidobacterium lactis Bb12 viability in bread during baking
Lu Zhang et al.
JOURNAL OF FOOD ENGINEERING (2014)
The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic
Colin Hill et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2014)
Probiotic functional foods: Survival of probiotics during processing and storage
M. K. Tripathi et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Evaluation of the probiotic characteristics of Bacillus species isolated from different food sources
Vadakedath Nithya et al.
ANNALS OF MICROBIOLOGY (2013)
Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties
M. Lourdes Perez-Chabela et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Probiotic yogurt offers higher immune-protection than probiotic whey beverage
Pablo Christiano B. Lollo et al.
FOOD RESEARCH INTERNATIONAL (2013)
Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions
Lucia Abadia-Garcia et al.
INTERNATIONAL DAIRY JOURNAL (2013)
Incorporation of Potential Probiotic Lactobacillus plantarum Isolated from Fermented Cocoa Beans into Dark Chocolate: Bacterial Viability and Physicochemical Properties Analysis
Yei Jin Foong et al.
JOURNAL OF FOOD QUALITY (2013)
Performance in Nondairy Drinks of Probiotic L. casei Strains Usually Employed in Dairy Products
Mario Cespedes et al.
JOURNAL OF FOOD SCIENCE (2013)
Effects of Bacillus preparations on immunity and antioxidant activities in grass carp (Ctenopharyngodon idellus)
Li Weifen et al.
FISH PHYSIOLOGY AND BIOCHEMISTRY (2012)
Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk
C. Senaka Ranadheera et al.
FOOD CHEMISTRY (2012)
Viability of some probiotic coatings in bread and its effect on the crust mechanical properties
R. Altamirano-Fortoul et al.
FOOD HYDROCOLLOIDS (2012)
Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
A. G. Cruz et al.
JOURNAL OF DAIRY SCIENCE (2012)
Effects of Tomato Powder on Color, Lipid Oxidation and Sensory Properties of Comminuted Meat Products
Monika Modzelewska-Kapitula
JOURNAL OF FOOD QUALITY (2012)
Effects of Bacillus coagulans ATCC 7050 on growth performance, intestinal morphology, and microflora composition in broiler chickens
Alex Tsungyu Hung et al.
ANIMAL PRODUCTION SCIENCE (2012)
Spore-forming bacteria and their utilisation as probiotics
J. Bader et al.
BENEFICIAL MICROBES (2012)
Bacillus probiotics
Simon M. Cutting
FOOD MICROBIOLOGY (2011)
In vitro Characterization Study of Bacillus mojavensis KJS-3 for a Potential Probiotic
Kang Min Kim et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2011)
Bread baking: Technological considerations based on process modelling and simulation
Emmanuel Purlis
JOURNAL OF FOOD ENGINEERING (2011)
Importance of food in probiotic efficacy
R. D. C. S. Ranadheera et al.
FOOD RESEARCH INTERNATIONAL (2010)
Evaluation of fresh-cut apple slices enriched with probiotic bacteria
Christian Roessle et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Ice-cream as a probiotic food carrier
Adriano G. Cruz et al.
FOOD RESEARCH INTERNATIONAL (2009)
Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms
L. Garcia-Gonzalez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide
Y. Y. Bae et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria
W. K. Ding et al.
JOURNAL OF FOOD SCIENCE (2007)
Heat resistance of Lactobacillus paracasei isolated from semi-hard cheese made of pasteurised milk
Pia Christiansen et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Spores of Bacillus subtilis:: their resistance to and killing by radiation, heat and chemicals
P. Setlow
JOURNAL OF APPLIED MICROBIOLOGY (2006)
Role of dipicolinic acid in resistance and stability of spores of Bacillus subtilis with or without DNA-protective α/β-type small acid-soluble proteins
Barbara Setlow et al.
JOURNAL OF BACTERIOLOGY (2006)
The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks
QB Ding et al.
JOURNAL OF FOOD ENGINEERING (2006)
Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt
K. Kailasapathy
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Challenges in the addition of probiotic cultures to foods
CP Champagne et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)
Screening of gamma irradiated spices in Korea by using a microbiological method (DEFT/APC)
KN Oh et al.
FOOD CONTROL (2003)
Fermentation and pathogen control: a risk assessment approach
M Adams et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Inducible gene expression by nonculturable bacteria in milk after pasteurization
TS Gunasekera et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)
Food irradiation - past, present and future
JF Diehl
RADIATION PHYSICS AND CHEMISTRY (2002)
Air-drying of fresh and osmotically pre-treated pineapple slices: Fixed air temperature versus fixed slice temperature drying kinetics
JF Nicoleti et al.
DRYING TECHNOLOGY (2001)
Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization
HW Yeom et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Effect of carbon dioxide under high pressure on the survival of cheese starter cultures
DL Van Hekken et al.
JOURNAL OF FOOD PROTECTION (2000)