Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality
Authors
Keywords
Colored rice, Synbiotic, Microencapsulation, Fecal fermentation, Yoghurt, Volatile metabolites
Journal
Food and Bioprocess Technology
Volume 11, Issue 6, Pages 1111-1124
Publisher
Springer Nature
Online
2018-02-22
DOI
10.1007/s11947-018-2068-7
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Slow digestible colored rice flour as wall material for microencapsulation: Its impacts on gut bacterial population and metabolic activities
- (2018) Isara Wattananapakasem et al. FOOD RESEARCH INTERNATIONAL
- Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production
- (2017) Marianthi Sidira et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Fermentation properties and potential prebiotic activity of Bimuno® galacto-oligosaccharide (65 % galacto-oligosaccharide content) on in vitro gut microbiota parameters
- (2016) Roberta Grimaldi et al. BRITISH JOURNAL OF NUTRITION
- Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt
- (2016) Sarn Settachaimongkon et al. FOOD MICROBIOLOGY
- Probiotics production and alternative encapsulation methodologies to improve their viabilities under adverse environmental conditions
- (2016) Chaline Caren Coghetto et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate
- (2016) Mariana de Araújo Etchepare et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations
- (2015) Arzu Kavaz Yüksel et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Prebiotic effects of cocoa fibre on rats
- (2015) Malen Massot-Cladera et al. Journal of Functional Foods
- Effects of Orange Juice Formulation on Prebiotic Functionality Using an In Vitro Colonic Model System
- (2015) Adele Costabile et al. PLoS One
- Volatile sulfur compounds in pasteurised and UHT milk during storage
- (2014) Zahir Al-Attabi et al. Dairy Science & Technology
- Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt
- (2014) Sarn Settachaimongkon et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria
- (2014) E. Mani-López et al. JOURNAL OF DAIRY SCIENCE
- Protection of L. rhamnosus by spray-drying using two prebiotics colloids to enhance the viability
- (2013) Sandra V. Avila-Reyes et al. CARBOHYDRATE POLYMERS
- Microbe–microbe interactions in mixed culture food fermentations
- (2012) Eddy J Smid et al. CURRENT OPINION IN BIOTECHNOLOGY
- Metabolism of Anthocyanins by Human Gut Microflora and Their Influence on Gut Bacterial Growth
- (2012) Maria Hidalgo et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 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 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
- Bacterial, SCFA and gas profiles of a range of food ingredients following in vitro fermentation by human colonic microbiota
- (2010) Emma Beards et al. ANAEROBE
- The combination of fructooligosaccharides and resistant starch shows prebiotic additive effects in rats
- (2010) Maria Elena Rodríguez-Cabezas et al. CLINICAL NUTRITION
- Volatile Flavor Compounds in Yogurt: A Review
- (2010) Hefa Cheng CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Long- and short-range structural changes of recrystallised cassava starch subjected to in vitro digestion
- (2010) C. Mutungi et al. FOOD HYDROCOLLOIDS
- Probiotics and prebiotics in animal feeding for safe food production
- (2010) Francesca Gaggìa et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Slowly Digestible Starch: Concept, Mechanism, and Proposed Extended Glycemic Index
- (2009) Genyi Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Physicochemical properties of KDML 105 rice cultivar from different cultivated locations in Thailand
- (2009) Sawidtree Pitiphunpong et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage
- (2009) Tatdao Paseephol et al. Journal of Functional Foods
- Effect of pullulanase debranching and recrystallization on structure and digestibility of waxy maize starch
- (2008) Ming Miao et al. CARBOHYDRATE POLYMERS
- Quality changes in yogurt during storage in different packaging materials
- (2008) A. Saint-Eve et al. FOOD CHEMISTRY
- EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIA
- (2008) MARIA REGINA DAMIN et al. JOURNAL OF TEXTURE STUDIES
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started