Tropical fruit pulps decreased probiotic survival to invitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage

LWT

Volumn 55, Issue 2, 2014, Pages 436-443

  Bedani, Raquel ^a   Vieira, Antonio Diogo Silva ^a   Rossi, Elizeu Antonio ^b   Saad, Susana Marta Isay ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Fermented soy product; Fruit pulp; Invitro gastrointestinal survival; Prebiotic; Probiotic

Indexed keywords

FERMENTED SOY PRODUCT; FRUIT PULPS; GASTROINTESTINAL; GASTROINTESTINAL STRESS; IN-VITRO; INVITRO GASTROINTESTINAL SURVIVAL; MANGO PULPS; PREBIOTICS; PROBIOTICS; SOY YOGURT;

FRUITS;

BIFIDOBACTERIUM ANIMALIS; GLYCINE MAX; LACTOBACILLUS ACIDOPHILUS; PSIDIUM; STREPTOCOCCUS THERMOPHILUS;

EID: 84888128244     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.10.015     Document Type: Article

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