Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours

Casarotti, Sabrina Neves; Penna, Ana Lúcia Barretto

doi:10.1016/j.idairyj.2014.08.021

Cited by 60 publications

(56 citation statements)

References 42 publications

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“…The loss in survival of strains CCFM29 and CFFM147 in the duodenal juice was ascribed to bile salts and previous stress to the cells by gastric juice (Casarotti & Penna, 2015). On the contrary, strains LGG, CCFM4, 10, 47, 232 and 240 had improved survival in simulated duodenal juice than in simulated gastric juice which could be attributed to the cross-protective stress response of these strains after exposure to acid stress (Buriti et al, 2010).…”

Section: Survival Of Lab Under Simulated Gastrointestinal Tract Condimentioning

confidence: 95%

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Screening for lactic acid bacteria based on antihyperglycaemic and probiotic potential and application in synbiotic set yoghurt

Muganga

Liu

Tian

et al. 2015

Journal of Functional Foods

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Section: Survival Of Lab Under Simulated Gastrointestinal Tract Condimentioning

confidence: 95%

“…Transit tolerance of the LAB strains was determined by a method proposed by Casarotti and Penna (2015), with some modifications. Strains were grown in MRS broth at 37°C for 18 h and the cells harvested by centrifugation at 804 g at 4°C for 15 min.…”

Section: Gastrointestinal Tract Tolerance Of Lab Strainsmentioning

confidence: 99%

Screening for lactic acid bacteria based on antihyperglycaemic and probiotic potential and application in synbiotic set yoghurt

Muganga

Liu

Tian

et al. 2015

Journal of Functional Foods

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“…Viable counts of LAB should be kept above 10 7 CFU/g during the commercial shelf‐life of the product (WHO ). However, studies found in the literature show satisfactory results with no or little effect on microbial growth or on LAB survival during storage (Chouchouli and others ; Casarotti and Penna ; Marchiani and others ).…”

Section: Functions In the Food Industrymentioning

confidence: 99%

Applications of Wine Pomace in the Food Industry: Approaches and Functions

García‐Lomillo

González-SanJosé

2016

Comp Rev Food Sci Food Safe

271

191

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Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.

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“…Such ingredients are rich in prebiotics, food fibers [3,4], biologically active substances [5][6][7][8][9], full value proteins of a vegetable origin [10,11], essential polyunsaturated fatty acids [12,13].…”

Section: Food Science and Technologymentioning

confidence: 99%

Elaboration of the Recipe of the Fermented Milk Dessert for Child Food

Dzyuba

Valevskaya

Atanasova

et al. 2017

EUREKA: Life Sciences

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Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass. %, g): fermented milk curd – 54, jam – 23, honey – 8, sesame – 4, cream – 6, collagen hydrolyzate (gluten) – 5. This dessert is a source of vitamin C and covers near 40 % of a child daily need in it. At the expanse of introducing gluten in the dessert composition, protein content in the ready product increased that covers from 11,28 % to 22,56 % of a daily need. This dessert is also rich in calcium, so one portion of it covers 25 % of a child need. Based on theoretical qualimetry methods there was realized the complex estimation of the dessert quality. The hierarchic structure of ready product properties was presented, including organoleptic and physical-chemical parameters and also ones of the food and biological value at storage. The estimation of microbiological and organoleptic parameters at storage give a possibility to state, that the new fermented milk dessert will be competitive at the consumer market. The storage life of this product is 5 days at the temperature (4±2) °С.

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Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours

Cited by 60 publications

References 42 publications

Screening for lactic acid bacteria based on antihyperglycaemic and probiotic potential and application in synbiotic set yoghurt

Screening for lactic acid bacteria based on antihyperglycaemic and probiotic potential and application in synbiotic set yoghurt

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Elaboration of the Recipe of the Fermented Milk Dessert for Child Food

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