Название | Functional Foods |
---|---|
Автор произведения | Группа авторов |
Жанр | Техническая литература |
Серия | |
Издательство | Техническая литература |
Год выпуска | 0 |
isbn | 9781119776321 |
65. Bot, A., Erle, U., Vreeker, R., Agterof, W.G..: Influence of crystallisation conditions on the large deformation rheology of inulin gels. Food Hydrocoll. 18, 547–556 (2004). https://doi.org/10.1016/J.FOODHYD.2003.09.003
66. Koca, N., Metin, M.: Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. Int. Dairy J. 14, 365–373 (2004). https://doi.org/10.1016/J.IDAIRYJ.2003.08.006
67. Wadhwani, R., Martini, S., Walsh, M.K., Ward, R.E., Mclellan, M.R.: Investigating the strategies to improve the quality of low-fat mozzarella and cheddar cheeses. (2011).
68. Salvatore, E., Pes, M., Mazzarello, V., Pirisi, A.: Replacement of fat with long-chain inulin in a fresh cheese made from caprine milk. Int. Dairy J. 34, 1–5 (2014). https://doi.org/10.1016/J.IDAIRYJ.2013.07.007
69. Balthazar, C.F., Silva, H.L.A., Celeguini, R.M.S., Santos, R., Pastore, G.M., Junior, C.A.C., Freitas, M.Q., Nogueira, L.C., Silva, M.C., Cruz, A.G.: Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream. J. Dairy Sci. 98, 4266–72 (2015). https://doi.org/10.3168/jds.2014-9018
70. Sangwan, V., Tomar, S.K., Singh, R.R.B., Singh, A.K., Ali, B.: Galactooligosaccharides: novel components of designer foods. J. Food Sci. 76, R103–R111 (2011). https://doi.org/10.1111/j.1750-3841.2011.02131.x
71. Čurda, L., Rudolfová, J., Štětina, J., Dryák, B.: Dried buttermilk containing galactooligosaccharides—process layout and its verification. J. Food Eng. 77, 468–471 (2006). https://doi.org/10.1016/J.JFOODENG.2005.07.016
72. Mumtaz, S., - Ur - Rehman, S., Huma, N., Jamil, A., Nawaz, H.: Xylooligosaccharide enriched yoghurt: physicochemical and sensory evaluation. Pakistan J. Nutr. 7, 566–569 (2008). https://doi.org/10.3923/pjn.2008.566.569
73. Mumtaz, S., Rehman, S.-, Huma, N., Jamil, A.: Effect of xylooligosaccharide enriched yogurt on serum profile in Albino rats. Pakistan J. Nutr. 8, 1756–1759 (2009). https://doi.org/10.3923/pjn.2009.1756.1759
74. Ferrão, L.L., Ferreira, M.V.S., Cavalcanti, R.N., Carvalho, A.F.A., Pimentel, T.C., Silva, H.L.A., Silva, R., Esmerino, E.A., Neto, R.P.C., Tavares, M.I.B., Freitas, M.Q., Menezes, J.C.V., Cabral, L.M., Moraes, J., Silva, M.C., Mathias, S.P., Raices, R.S.L., Pastore, G.M., Cruz, A.G.: The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese. Food Res. Int. 107, 137–147 (2018). https://doi.org/10.1016/j.foodres.2018.02.018
75. Collado, M.C., Vinderola, G., Salminen, S.: Postbiotics: facts and open questions. A position paper on the need for a consensus definition. Benef. Microbes. 10, 711–719 (2019). https://ZZdoi.orgZ10.3920ZBM2019.0015
76. Shanahan, F., Collins, S.M.: Pharmabiotic manipulation of the microbiota in gastrointestinal disorders, from rationale to reality. Gastroenterol. Clin. North Am. 39, 721–726 (2010). https://doi.org/10.1016/j.gtc.2010.08.006
77. Ferreira, C.L.L.F.: Benefícios das culturas lácticas probióticas. In: Oliveira, M. (ed.) Tecnologia de Produtos Lácteos Funcionais. pp. 213–234. Atheneu, Sao Paulo, SP (2009).
78. Bengmark, S., García De Lorenzo, A., Culebras, J.M.: Use of pro-, pre- and synbiotics in the ICU - Future options, https://www.scopus.com/record/display.uri?eid=2-s2.00035708755&origin=inward&txGid=e368c4c3de9a19ae798f4982257aca25, (2001).
79. Ritchie, M.L., Romanuk, T.N.: A meta-analysis of probiotic efficacy for gastrointestinal diseases. PLoS One. 7, e34938 (2012). https://ZZdoi.orgZ10.1371Z journal.pone.0034938
80. Chauhan, S. V., Chorawala, M.R.: PROBIOTICS, PREBIOTICS AND SYNBIOTICS. Int. J. Pharm. Sci. Res. 3, (2014). https://ZZdoi.orgZ10.13040ZIJPSR.0975-8232.3(3).711-26
81. Shafi, A., Farooq, U., Akram, K., Hayat, Z., Murtaza, M.A.: Prevention and control of diseases by use of pro- and prebiotics (synbiotics). Food Rev. Int. 30, 291–316 (2014). https://ZZdoi.orgZ10.1080Z87559129.2014.929142
82. FAO/WHO: Probiotics in food: Health and nutritional properties and guidelines for evaluation. Food and Agriculture Organization of the United Nations/World Health Organization. Food Nutr. Pap. 85, 413–426 (2006). https://ZZdoi.orgZ10.1201Z9781420009613.ch16
83. Wang, S., Zhu, H., Lu, C., Kang, Z., Luo, Y., Feng, L., Lu, X.: Fermented milk supplemented with probiotics and prebiotics can effectively alter the intestinal microbiota and immunity of host animals. J. Dairy Sci. 95, 4813–4822 (2012). https://ZZdoi.orgZ10.3168ZJDS.2012-5426
84. Chen, Y.-P., Hsu, C.-A., Hung, W.-T., Chen, M.-J.: Effects of Lactobacillus paracasei 01 fermented milk beverage on protection of intestinal epithelial cell in vitro. J. Sci. Food Agric. 96, 2154–2160 (2016). https://doi.org/10.1002/jsfa.7331
85. Oh, N.S., Lee, H.A., Myung, J.H., Lee, J.Y., Joung, J.Y., Shin, Y.K., Baick, S.C.: Effect of different commercial oligosaccharides on the fermentation properties in Kefir during fermentation. Korean J. Food Sci. Anim. Resour. 33, 325–330 (2013). https://ZZdoi.orgZ10.5851Zkosfa.2013.33.3.325
86. Valencia, M.S., Salgado, S.M., Andrade, S.A.C., Padilha, V.M., Livera, A.V.S., Stamford, T.L.M.: Development of creamy milk chocolate dessert added with fructo-oligosaccharide and Lactobacillus paracasei subsp paracasei LBC 81. Lwt-Food Sci. Technol. 69, 104–109 (2016). https://doi.org/10.1016/). lwt.2016.01.039
87. Barbosa, I.C., Oliveira, M.E.G., Madruga, M.S., Gullon, B., Pacheco, M.T.B., Gomes, A.M.P., Batista, A.S.M., Pintado, M.M.E., Souza, E.L., Queiroga, R.C.R.E., Gullón, B., Pacheco, M.T.B., Gomes, A.M.P., Batista, A.S.M., Pintado, M.M.E., Souza, E.L., Queiroga, R.C.R.E.: Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese. Food Funct. 7, 4356–4371 (2016). https://doi.org/10.1039/c6fo00657d
88. Delavari, M., Pourahmad, R., Sokutifar, R.: Production of low fat synbiotic yogurt containing Lactobacillus plantarum and inulin. 8, 17–24 (2014).
89. Shaghaghi, M., Pourahmad, R., Adeli, H.R.M.: Synbiotic yogurt production by using prebiotic compounds and probiotic lactobacilli. Int. Res. J. Appl. Basic Sci. 5, 839–846 (2013).
90. Padilha, M., Villarreal Morales, M.L., Vieira, A.D.S., Costa, M.G.M., Saad, S.M.I.: A prebiotic mixture improved Lactobacillus acidophilus and Bifidobacterium animalis gastrointestinal in vitro resistance in petit-suisse. Food Funct. 7, 2312–2319 (2016). https://doi.org/10.1039/C5FO01592H
91. Cardarelli, H.R., Saad, S.M.I., Gibson, G.R., Vulevic, J.: Functional petit-suisse cheese: Measure of the prebiotic effect. Anaerobe. 13, 200–207 (2007). https://doi.org/10.1016/j.anaerobe.2007.05.003
92. Martinez, R.C.R., Staliano, C.D., Vieira, A.D.S., Villarreal, M.L.M., Todorov, S.D., Saad, S.M.I.,