Effect of açaí pulp, cheese whey, and hydrolysate collagen on the characteristics of dairy beverages containing probiotic bacteria

Açai ( Euterpe oleracea Mart.) dietary intake affects plasma lipids, apolipoproteins, cholesteryl ester transfer to high-density lipoprotein and redox metabolism: A prospective study in women

(2018) Daniela Pala et al.   CLINICAL NUTRITION

The Evidence to Support Health Claims for Probiotics

(2018) Edward R. Farnworth   JOURNAL OF NUTRITION

Physico-chemical characteristics and fibril-forming capacity of carp swim bladder collagens and exploration of their potential bioactive peptides by in silico approaches

(2017) Gaurav Kumar Pal et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Dynamic change of pH in acidogenic fermentation of cheese whey towards polyhydroxyalkanoates production: Impact on performance and microbial population

(2017) Ana R. Gouveia et al.   New Biotechnology

Oleic acid-derived oleoylethanolamide: A nutritional science perspective

(2017) Kate J. Bowen et al.   PROGRESS IN LIPID RESEARCH

Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages

(2016) Amal Bakr Shori   Food Bioscience

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

(2015) Jay Shankar Singh Yadav et al.   BIOTECHNOLOGY ADVANCES

The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage

(2015) Ericka O. da Silveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages

(2014) Flávia C.A. Buriti 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

Fermented beverages with health-promoting potential: Past and future perspectives

(2014) Alan J. Marsh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

(2013) Jacieny Janne Leite Gomes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

(2012) W.F. Castro et al.   JOURNAL OF DAIRY SCIENCE

Formation and Physical Properties of Yogurt

(2011) W. J. Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Consistency, microstructure and probiotic survivability of goats’ milk yoghurt using polymerized whey protein as a co-thickening agent

(2011) Wenbo Wang et al.   INTERNATIONAL DAIRY JOURNAL

Probiotic Dairy Products as Functional Foods

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

Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milk

(2010) Mandy Jacob et al.   FOOD HYDROCOLLOIDS

Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt

(2010) Ana Paula do Espírito Santo et al.   INTERNATIONAL DAIRY JOURNAL

Development of goat cheese whey-flavoured beverages

(2009) BÁRBARA C TRANJAN et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk

(2008) Maria Vargas et al.   INTERNATIONAL DAIRY JOURNAL

Potentially probiotic açaí yogurt

(2008) MARIO H B DE ALMEIDA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Consumption of a Functional Fermented Milk Containing Collagen Hydrolysate Improves the Concentration of Collagen-Specific Amino Acids in Plasma

(2008) Stephane Walrand et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pharmacokinetics of Anthocyanins and Antioxidant Effects after the Consumption of Anthocyanin-Rich Açai Juice and Pulp (Euterpe oleracea Mart.) in Human Healthy Volunteers

(2008) Susanne U. Mertens-Talcott et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

(2008) T.C. Wallace et al.   JOURNAL OF FOOD SCIENCE

Acidification rates of probiotic bacteria in Minas frescal cheese whey

(2007) K.E. Almeida et al.   LWT-FOOD SCIENCE AND TECHNOLOGY