Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes

Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage

(2019) Jonas T. Guimarães et al.   ULTRASONICS SONOCHEMISTRY

Yoghurt-type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

(2019) Victoria Guadalupe Aguilar-Raymundo et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Production of a Potentially Synbiotic Pomegranate Beverage by Fermentation with Lactobacillus plantarum ATCC 14917 Adsorbed on a Prebiotic Carrier

(2019) Ioanna Mantzourani et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Bacterial survival and adhesion for formulating new oral probiotic foods

(2019) Jonathan C. L. Chua et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Nutritional quality of fresh and stored legumes sprouts – Effect of Lactobacillus plantarum 299v enrichment

(2019) Michal Swieca et al.   FOOD CHEMISTRY

Production of functional beverage by using protein-carbohydrate extract obtained from soybean meal by electro-activation

(2019) Natela Gerliani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

(2018) Carolina Battistini et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage

(2018) Shweta Tewari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume

(2018) Mayuri Chavan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

(2018) Sudhanshu S. Behera et al.   Biomed Research International

Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery

(2018) Carolinne Odebrecht Dias et al.   Food Bioscience

How to select a probiotic? A review and update of methods and criteria

(2018) Gilberto Vinícius de Melo Pereira et al.   BIOTECHNOLOGY ADVANCES

The effects of inulin as a prebiotic supplement and the synbiotic interactions of probiotics to improve oxalate degrading activity

(2018) Derya Önal Darilmaz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented

(2018) Shi Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and anti-inflammatory polyphenols and peptides of common bean (Phaseolus vulga L.) milk and yogurt in Caco-2 and HT-29 cell models

(2018) Yuhuan Chen et al.   Journal of Functional Foods

Nutritional and pro-health quality of lentil and adzuki bean sprouts enriched with probiotic yeast Saccharomyces cerevisiae var. boulardii

(2018) Michal Swieca et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins

(2017) Federico Baruzzi et al.   Frontiers in Microbiology

Thermal treatment of lupin-based milk alternatives – Impact on lupin proteins and the network of respective lupin-based yogurt alternatives

(2016) A. Hickisch et al.   FOOD RESEARCH INTERNATIONAL

Influence of lupin-based milk alternative heat treatment and exopolysaccharide-producing lactic acid bacteria on the physical characteristics of lupin-based yogurt alternatives

(2016) A. Hickisch et al.   FOOD RESEARCH INTERNATIONAL

Bifidus milk powder: processing parameter standardization and shelf stability evaluation

(2016) Meenakshisundaram Selvamuthukumaran et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microencapsulation of probiotic jussara ( Euterpe edulis M.) juice by spray drying

(2016) Diego R.S.F. Paim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical Pharmacokinetics and Bioactivity of Oat and Barley Flour: A Randomized Crossover Trial

(2016) Caleigh Sawicki et al.   Nutrients

Probiotic potentials of cereal-based beverages

(2015) Victor. N. Enujiugha et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Raffinose family oligosaccharides in seed ofGlycine maxcv. Chiang Mai60 and potential source of prebiotic substances

(2015) Pairote Wongputtisin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Trends in dairy and non-dairy probiotic products - a review

(2015) Bathal Vijaya Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Probiotics, prebiotics and synbiotics- a review

(2015) Kavita. R. Pandey et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy

(2014) F Bianchi et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Probiotic functional foods: Survival of probiotics during processing and storage

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

Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality

(2013) C. Senaka Ranadheera et al.   SMALL RUMINANT RESEARCH

Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties

(2012) F. Zare et al.   Food and Bioprocess Technology

Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus

(2012) José A. Marazza et al.   Journal of Functional Foods

Microbial, physical and sensory properties of yogurt supplemented with lentil flour

(2011) F. Zare et al.   FOOD RESEARCH INTERNATIONAL

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

(2009) N. Wang et al.   FOOD RESEARCH INTERNATIONAL

Trends in non-dairy probiotic beverages

(2007) Flávera C. Prado et al.   FOOD RESEARCH INTERNATIONAL