High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products

Ultrasonics Sonochemistry

Volumn 57, Issue , 2019, Pages 12-21

  Guimarães, Jonas T ^a   Balthazar, Celso F ^a   Scudino, Hugo ^a   Pimentel, Tatiana C ^c   Esmerino, Erick A ^b   Ashokkumar, Muthupandian ^d   Freitas, Monica Q ^a   Cruz, Adriano G ^e  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^c INSTITUTO FEDERAL DO PARANÁ   (Brazil)

^d UNIVERSITY OF MELBOURNE   (Australia)

^e INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Emerging technology; Fermented products; Functional food; Healthy style; Paraprobiotics; Postbiotics

Indexed keywords

DAIRY PRODUCTS; FUNCTIONAL FOOD; MICROORGANISMS; PROPIONIC ACID; ULTRASONICS;

EMERGING TECHNOLOGIES; FERMENTED PRODUCTS; HEALTHY STYLE; PARAPROBIOTICS; POSTBIOTICS;

PROBIOTICS;

LACTOSE; OLIGOSACCHARIDE; PREBIOTIC AGENT; PROBIOTIC AGENT;

CELL DAMAGE; CELL METABOLISM; DAIRY PRODUCT; FERMENTATION; FOOD COMPOSITION; FOOD HANDLING; FOOD PRESERVATION; HIGH INTENSITY ULTRASOUND; HUMAN; NONHUMAN; NUTRITIONAL PARAMETERS; PREBIOTIC DAIRY PRODUCT; PRIORITY JOURNAL; PROBIOTIC DAIRY PRODUCT; REVIEW; ULTRASOUND; FUNCTIONAL FOOD;

DAIRY PRODUCTS; FOOD TECHNOLOGY; FUNCTIONAL FOOD; PREBIOTICS; PROBIOTICS; ULTRASONIC WAVES;

EID: 85065223872     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2019.05.004     Document Type: Review

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