Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers

Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage

(2016) Olga Amaral et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation

(2016) Anna Reale et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

(2015) Claudia Axel et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics

(2015) Maarten A. Mensink et al.   CARBOHYDRATE POLYMERS

Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes

(2015) Chiara Cevoli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

(2015) Mohammad B. Habibi Najafi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant, functional and rheological properties of optimized composite flour, consisting wheat and amaranth seed, brewers’ spent grain and apple pomace

(2015) Olugbenga Olufemi Awolu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

(2015) María V. Salinas et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Development of low caloric prebiotic fruit juices by dexransucrase acceptor reaction

(2015) Claudia P. M. L. Fontes et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran

(2015) Maria Assunta Previtali et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll

(2015) Farnaz Dastmalchi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture

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

Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt

(2015) G. Crispín-Isidro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional properties of select seed flours

(2015) Aditya U. Joshi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

(2015) E. Peñas et al.   PLANT FOODS FOR HUMAN NUTRITION

Cellular and molecular mechanisms of probiotics effects on colorectal cancer

(2015) Zeinab Faghfoori et al.   Journal of Functional Foods

Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

(2014) Mario M. Martínez et al.   Food and Bioprocess Technology

Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses

(2014) Loulouda A. Bosnea et al.   Food and Bioprocess Technology

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

(2014) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Physical, functional, and pasting properties of flours from corms of two Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) cultivars

(2014) Kolawole O. Falade et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits

(2014) Suresh Chandra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Synbiotic potential of Doogh supplemented with free and encapsulated Lactobacillus plantarum LS5 and Helianthus tuberosus inulin

(2014) Seyed Mohammad Bagher Hashemi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

(2014) R. Rajam et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Consumption of Synbiotic Bread Decreases Triacylglycerol and VLDL Levels While Increasing HDL Levels in Serum from Patients with Type-2 Diabetes

(2014) Hossein Shakeri et al.   LIPIDS

Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread

(2014) Pandurang Marpalle et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads

(2013) Concha Collar et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage

(2013) Khalie Mahamad Amine et al.   FOOD CONTROL

Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology

(2013) Özlem Erdem et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synbiotic Therapy Reduces the Pathological Gram-Negative Rods Caused by an Increased Acetic Acid Concentration in the Gut

(2012) Mineji Hayakawa et al.   DIGESTIVE DISEASES AND SCIENCES

Prebiotic effects of yacon (Smallanthus sonchifolius Poepp. & Endl), a source of fructooligosaccharides and phenolic compounds with antioxidant activity

(2012) David Campos et al.   FOOD CHEMISTRY

Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

(2012) R. Altamirano-Fortoul et al.   FOOD HYDROCOLLOIDS

Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt

(2012) Stephanie S. Pinto et al.   JOURNAL OF FOOD ENGINEERING

Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits

(2012) Makhlouf Himeda et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide

(2012) Abbas Ahmadi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose

(2012) Larissa Fernanda Volpini-Rapina et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synbiotic therapy decreases microbial translocation and inflammation and improves immunological status in HIV-infected patients: a double-blind randomized controlled pilot trial

(2012) Luz A González-Hernández et al.   Nutrition Journal

Dietary intervention with green dwarf banana flour (Musa sp AAA) prevents intestinal inflammation in a trinitrobenzenesulfonic acid model of rat colitis

(2012) Viviane Scarminio et al.   NUTRITION RESEARCH

Applications of microbial fermentations for production of gluten-free products and perspectives

(2011) Emanuele Zannini et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): a mixture design approach

(2011) Christian Rößle et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking

(2011) Juan Mario Sanz-Penella et al.   Food and Bioprocess Technology

Wheat Flour Enriched with Calcium and Inulin: A Study of Hydration and Rheological Properties of Dough

(2011) María Victoria Salinas et al.   Food and Bioprocess Technology

Microencapsulation of Lactobacillus reuteri DSM 17938 Cells Coated in Alginate Beads with Chitosan by Spray Drying to Use as a Probiotic Cell in a Chocolate Soufflé

(2011) Clorinda Malmo et al.   Food and Bioprocess Technology

Storage Stability of Lactobacillus paracasei as Free Cells or Encapsulated in Alginate-Based Microcapsules in Low pH Fruit Juices

(2011) Dina Rodrigues et al.   Food and Bioprocess Technology

Chemical and functional properties of the native banana (Musa acuminata×balbisiana Colla cv. Awak) pseudo-stem and pseudo-stem tender core flours

(2011) Noor Aziah Abdul Aziz et al.   FOOD CHEMISTRY

Functional foods: An overview

(2011) Sumeet Kaur et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The growth behaviour and enhancement of probiotic viability in bioyoghurt

(2011) S.M. El-Dieb et al.   INTERNATIONAL DAIRY JOURNAL

Effect of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis on lipid profile in individuals with type 2 diabetes mellitus

(2011) H.S. Ejtahed et al.   JOURNAL OF DAIRY SCIENCE

Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’Ivoire

(2011) Anon Simplice Amon et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies

(2011) C. Handa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Resistant starch as prebiotic: A review

(2011) Evangélica Fuentes-Zaragoza et al.   STARCH-STARKE

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Resistance of Microencapsulated Lactobacillus acidophilus LA1 to Processing Treatments and Simulated Gut Conditions

(2008) Latha Sabikhi et al.   Food and Bioprocess Technology

Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

(2008) A. Homayouni et al.   FOOD CHEMISTRY

Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation

(2008) Barbaros Özer et al.   INTERNATIONAL DAIRY JOURNAL