Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adults

Food Research International

Volumn 140, Issue , 2021, Pages

  Barros, Cássia P ^a   Grom, Laís C ^b   Guimarães, Jonas T ^a   Balthazar, Celso F ^a,c   Rocha, Ramon S ^a,b   Silva, Ramon ^a,b   Almada, Caroline N ^c   Pimentel, Tatiana C ^d   Venâncio, Elisa L ^b   Collopy Junior, Itallo ^b   Maciel, Paula M C ^b   Freitas, Mônica Q ^a   Esmerino, Erick A ^a   Silva, Márcia C ^b   Duarte, Maria Carmela K H ^a   Sant'Ana, Anderson S ^c   Cruz, Adriano G ^a,b  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

^d INSTITUTO FEDERAL DO PARANÁ   (Brazil)

Author keywords

Dairy beverages; Emerging technologies; Hyperglycemia; Inactivated probiotic; Lacticaseibacillus casei; Paraprobiotics

Indexed keywords

AMYLASES; DAIRIES; FRUIT JUICES; GLUCOSE; PROBIOTICS;

ALPHA GLUCOSIDASE; ALPHA-AMYLASE INHIBITIONS; BLOOD GLUCOSE; GRAPE JUICE; HEALTHY INDIVIDUALS; HEALTHY SUBJECTS; IN-VITRO; PROBIOTIC PRODUCTS;

THERMAL PROCESSING (FOODS);

ADULT; GLUCOSE BLOOD LEVEL; HEATING; HUMAN; POSTPRANDIAL STATE; VITIS; WHEY;

ADULT; BLOOD GLUCOSE; HEATING; HUMANS; POSTPRANDIAL PERIOD; VITIS; WHEY;

EID: 85097059687     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2020.109905     Document Type: Article

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