Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts

International Journal of Food Microbiology

Volumn 154, Issue 3, 2012, Pages 135-144

  Do Espírito Santo, Ana Paula ^a,b   Cartolano, Nathalie S ^a   Silva, Thaiane F ^a   Soares, Fabiana A S M ^a   Gioielli, Luiz A ^a   Perego, Patrizia ^b   Converti, Attilio ^b   Oliveira, Maricê N ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF GENOA   (Italy)

Author keywords

Conjugated linoleic acid; Dietary fiber; Fatty acids; Probiotics; Yoghurt

Indexed keywords

LINOLEIC ACID; PROBIOTIC AGENT; YOGHURT;

APPLE; ARTICLE; BANANA; BIFIDOBACTERIUM ANIMALIS; CONTROLLED STUDY; DIET SUPPLEMENTATION; FIBER; FOOD COMPOSITION; LACTOBACILLUS ACIDOPHILUS; MILK; SHELF LIFE;

BIFIDOBACTERIUM; DAIRY PRODUCTS; DIETARY FIBER; FATTY ACIDS; FERMENTATION; FRUIT; LACTOBACILLUS ACIDOPHILUS; LINOLEIC ACIDS, CONJUGATED; PROBIOTICS; YOGURT;

BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS ACIDOPHILUS; MALUS X DOMESTICA; PASSIFLORA EDULIS;

EID: 84857045940     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.12.025     Document Type: Article

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