Encapsulation in an alginate-goats’ milk-inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

Invited review: Current production trends, farm structures, and economics of the dairy sheep and goat sectors

(2018) G. Pulina et al.   JOURNAL OF DAIRY SCIENCE

Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women – A randomized double-blind pilot trial

(2018) Marcella F. Sperry et al.   Journal of Functional Foods

Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt

(2018) Nurul Farhana Fazilah et al.   Journal of Functional Foods

Encapsulation of Bifidobacterium longum in alginate-dairy matrices and survival in simulated gastrointestinal conditions, refrigeration, cow milk and goat milk

(2018) P.H.P. Prasanna et al.   Food Bioscience

Non-bovine milk products as emerging probiotic carriers: recent developments and innovations

(2018) Chaminda Senaka Ranadheera et al.   Current Opinion in Food Science

Strategies to improve the functionality of probiotics in supplements and foods

(2018) Claude P Champagne et al.   Current Opinion in Food Science

Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling

(2018) H.L.A. Silva et al.   JOURNAL OF DAIRY SCIENCE

Probiotic Prato cheese consumption attenuates development of renal calculi in animal model of urolithiasis

(2018) Aline A. Martins et al.   Journal of Functional Foods

Metabolic effects of goat milk yogurt supplemented with yacon flour in rats on high-fat diet

(2018) Emanuel Fabersani et al.   Journal of Functional Foods

Consumers' perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping

(2017) Erick A. Esmerino et al.   JOURNAL OF DAIRY SCIENCE

A 100-Year Review: Advances in goat milk research

(2017) Stephanie Clark et al.   JOURNAL OF DAIRY SCIENCE

Survival of Bifidobacterium BB-12 microencapsulated with full-fat goat’s milk and prebiotics when exposed to simulated gastrointestinal conditions and thermal treatments

(2017) Silvani Verruck et al.   SMALL RUMINANT RESEARCH

Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?

(2016) D.R. Janiaski et al.   JOURNAL OF DAIRY SCIENCE

Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang

(2016) Aline B. Dantas et al.   JOURNAL OF DAIRY SCIENCE

Production of lysozyme microparticles to be used in functional foods, using an expanded liquid antisolvent process

(2016) Valentina Prosapio et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Utilizing unique properties of caseins and the casein micelle for delivery of sensitive food ingredients and bioactives

(2016) C.S. Ranadheera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of resistant starch (Hi-maize) on the survival of Lactobacillus acidophilus microencapsulated with sodium alginate

(2016) Mariana de Araújo Etchepare et al.   Journal of Functional Foods

Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects

(2015) María José Martín et al.   Innovative Food Science & Emerging Technologies

Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts

(2015) Marion P. Costa et al.   JOURNAL OF DAIRY SCIENCE

Protective effect of milk protein based microencapsulation on bacterial survival in simulated gastric juice versus the murine gastrointestinal system

(2015) Rebecca Würth et al.   Journal of Functional Foods

Controlled release of Lactobacillus rhamnosus biofilm probiotics from alginate-locust bean gum microcapsules

(2014) Wean Sin Cheow et al.   CARBOHYDRATE POLYMERS

Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure

(2014) M.P. Costa et al.   JOURNAL OF DAIRY SCIENCE

Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice

(2014) W. Krasaekoopt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

Effect of dairy probiotic combinations on in vitro gastrointestinal tolerance, intestinal epithelial cell adhesion and cytokine secretion

(2014) C. Senaka Ranadheera et al.   Journal of Functional Foods

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

(2013) Christos Soukoulis et al.   Food and Bioprocess Technology

Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits

(2013) P.H.P. Prasanna et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of probiotic Lactobacillus bulgaricus in alginate–milk microspheres and evaluation of the survival in simulated gastrointestinal conditions

(2013) Lu-E. Shi et al.   JOURNAL OF FOOD ENGINEERING

Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

(2012) P.H.P. Prasanna et al.   FOOD RESEARCH INTERNATIONAL

Effect of microencapsulation on survival of Bifidobacterium BB-12 exposed to simulated gastrointestinal conditions and heat treatments

(2012) Carlise B. Fritzen-Freire et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions

(2012) R. Rajam et al.   Journal of Functional Foods

Microencapsulation in food science and biotechnology

(2011) Filomena Nazzaro et al.   CURRENT OPINION IN BIOTECHNOLOGY

Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness

(2011) Ricardo Pinheiro de Souza Oliveira et al.   JOURNAL OF FOOD ENGINEERING

Goat and sheep milk products in the United States (USA)

(2011) F.X. Milani et al.   SMALL RUMINANT RESEARCH

Probiotic Dairy Products as Functional Foods

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions

(2010) María Chávarri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Specialty products made from goat milk

(2010) A.C. Ribeiro et al.   SMALL RUMINANT RESEARCH

Importance of food in probiotic efficacy

(2009) R.D.C.S. Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation of Lactobacillus plantarum spp in an alginate matrix coated with whey proteins☆

(2008) G GBASSI et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY