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- de Almada, Caroline N., et al. Show all 4 Authors
- Trends in food science & technology 2016 v.58 pp. 96-114
- bioactive properties; foods; gastrointestinal system; health status; probiotics; shelf life
- ... The classical definition of probiotics indicates “they are live microorganisms which, when ingested in adequate amounts can provide health benefits to the host”. These benefits are provided due to interactions between the probiotics and the gastrointestinal microbiota and immunological system. On the other hand, non-viable probiotics have been known as “ghost probiotics”, “postbiotics” and “inacti ...
- Almada, Caroline N., et al. Show all 12 Authors
- Food research international 2015 v.77 pp. 627-635
- acetaldehyde; acetic acid; conjugated linoleic acid; dairy farming; diacetyl; fatty acid composition; flavor; functional foods; glucose oxidase; lactic acid; markets; minerals; odor compounds; pH; polyunsaturated fatty acids; probiotics; proteolysis; viability; yogurt
- ... The performance of probiotic yogurt with the addition of glucose oxidase (250 and 500ppm, GOX1 and GOX2, respectively) compared to commercial products available in the Brazilian market was investigated. Microbiological (probiotic bacteria count), physical–chemical (pH, proteolysis, minerals) and metabolic activities (production of organic acids, flavor and aroma compounds and fatty acid profile) w ...