Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory

Textural, physical and sensory impacts of the use of green banana puree to replace fat in reduced sugar pound cakes

(2018) Naara Caroline Oliveira de Souza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dietary fibre and weight loss: Where are we now?

(2017) Iain A. Brownlee et al.   FOOD HYDROCOLLOIDS

CARBOHYDRATES, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN PULP AND PEEL OF 15 BANANA CULTIVARS

(2016) CÉSAR FERNANDES AQUINO et al.   Revista Brasileira de Fruticultura

Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours

(2015) Sabrina Neves Casarotti et al.   INTERNATIONAL DAIRY JOURNAL

Chemical composition and in vitro starch digestibility of green banana (cv. Giant Cavendish) flour and its derived autoclaved/debranched powder

(2015) Hung-Ju Liao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity

(2014) Sabrina N. Casarotti et al.   JOURNAL OF DAIRY SCIENCE

Sources, isolation, characterisation and evaluation of probiotics

(2013) Luis Fontana et al.   BRITISH JOURNAL OF NUTRITION

Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

(2013) Flávia Daiana Montanuci et al.   Food Science and Technology

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

(2013) Luciana C Maganha et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk

(2013) Maria Magdalena Coman et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The prebiotic source influences the growth, biochemical features and survival under simulated gastrointestinal conditions of the probiotic Lactobacillus acidophilus

(2012) Filomena Nazzaro et al.   ANAEROBE

The mind-set of teens towards food communications revealed by conjoint measurement and multi-food databases

(2009) Michele Foley et al.   APPETITE

Probiotics—From Metchnikoff to bioactives

(2008) T. Vasiljevic et al.   INTERNATIONAL DAIRY JOURNAL

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

(2007) Esther Sendra et al.   FOOD MICROBIOLOGY

Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts

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