Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties

Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose

(2020) Anyi Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactose‐free skim milk and prebiotics as carrier agents of Bifidobacterium BB‐12 microencapsulation: physicochemical properties, survival during storage and in vitro gastrointestinal conditions behavior

(2020) Adriana Dantas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders

(2019) Oya Berkay Karaca et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt

(2019) Marília F. Costa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage

(2019) Andréanne Moineau-Jean et al.   INTERNATIONAL DAIRY JOURNAL

Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture

(2019) Adrian Körzendörfer et al.   JOURNAL OF DAIRY SCIENCE

Short communication: Biogenic amine formation during fermentation in functional sheep milk yogurts

(2019) Vitor L.M. Silva et al.   JOURNAL OF DAIRY SCIENCE

A potential technological application of probiotic microcapsules in lactose-free Greek-style yoghurt

(2019) Stephanie S. Pinto et al.   INTERNATIONAL DAIRY JOURNAL

Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro bioaccessibility

(2019) Li-Hua Pan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis

(2019) Camila de Campo et al.   FOOD CHEMISTRY

Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat’s milk Frozen Yogurt and Escherichia coli in the large intestine

(2019) Silvani Verruck et al.   FOOD RESEARCH INTERNATIONAL

Novel insights into the microbiology of fermented dairy foods

(2018) Guerrino Macori et al.   CURRENT OPINION IN BIOTECHNOLOGY

Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion

(2018) Maria Aspri et al.   FOOD CHEMISTRY

Effects of spray drying process conditions on the quality properties of microencapsulated cream powder

(2018) Ahsen Burcin Himmetagaoglu et al.   INTERNATIONAL DAIRY JOURNAL

Effect of full-fat goat's milk and prebiotics use on Bifidobacterium BB-12 survival and on the physical properties of spray-dried powders under storage conditions

(2018) Silvani Verruck et al.   FOOD RESEARCH INTERNATIONAL

Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying

(2018) Douglas Xavier dos Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health

(2018) Silvani Verruck et al.   Journal of Functional Foods

Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk

(2017) A. Trani et al.   FOOD CHEMISTRY

Integration of polysaccharide-thermoprotectant formulations for microencapsulation of Lactobacillus plantarum, appraisal of survivability and physico-biochemical properties during storage of spray dried powders

(2017) Zafarullah Muhammad et al.   FOOD HYDROCOLLOIDS

The performance of probiotic fermented sheep milk and ice cream sheep milk in inhibiting enamel mineral loss

(2017) P. Nadelman et al.   FOOD RESEARCH INTERNATIONAL

Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct

(2017) Angeliki Angelopoulou et al.   INTERNATIONAL DAIRY JOURNAL

Solubility as a fundamental variable in the characterization of wall material by spray drying of food components: Application to microencapsulation of Bifidobacterium animalis subsp. lactis

(2017) Yeimy A. Rodríguez-Restrepo et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt

(2017) Stephanie S. Pinto et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus

(2017) Tamires Alcântara Dourado Gomes Machado et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effects of a probiotic product containing Bifidobacterium animalis subsp. animalis IM386 and Lactobacillus plantarum MP2026 in lactose intolerant individuals: Randomized, placebo-controlled clinical trial

(2017) Irena Roškar et al.   Journal of Functional Foods

Incorporation of polysaccharides into sodium caseinate-low melting point fat microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage

(2016) Huan Liu et al.   FOOD HYDROCOLLOIDS

Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk

(2016) Dimitra Dimitrellou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats’ milk

(2016) C. Senaka Ranadheera et al.   SMALL RUMINANT RESEARCH

Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

(2016) Rabin Gyawali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers

(2015) Bartosz Sołowiej et al.   FOOD HYDROCOLLOIDS

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

(2015) Quênia Gramile Silva Meira et al.   FOOD RESEARCH INTERNATIONAL

Influence of microencapsulation with sweet whey and prebiotics on the survival of Bifidobacterium-BB-12 under simulated gastrointestinal conditions and heat treatments

(2015) Stephanie S. Pinto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt

(2014) Maria Cecília E. Ribeiro et al.   FOOD RESEARCH INTERNATIONAL

Short communication: Survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage

(2014) L. Varga et al.   JOURNAL OF DAIRY SCIENCE

Technology and potential applications of probiotic encapsulation in fermented milk products

(2014) Siavash Iravani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance

(2013) Raquel Bedani et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling

(2012) Daniela de Lara Pedroso et al.   INTERNATIONAL DAIRY JOURNAL

Storage stability of prebiotic fermented milk obtained from permeate resulting of the microfiltration process

(2012) Janaina Debon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactose hydrolysis and other conversions in dairy products: Technological aspects

(2011) M. Harju et al.   INTERNATIONAL DAIRY JOURNAL

Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid

(2011) Mohamed H. Abd El-Salam et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems

(2010) S.D. Rozycki et al.   JOURNAL OF FOOD ENGINEERING

Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk

(2010) Ricardo Pinheiro De Souza Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cocoa fibre and its application as a fat replacer in chocolate muffins

(2010) S. Martínez-Cervera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY