Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice

Author:

da Costa Guilherme Mamede,de Carvalho Silva José Vitor,Mingotti Jéssica Dias,Barão Carlos Eduardo,Klososki Suellen Jensen,Pimentel Tatiana Colombo

Funder

Federal Institute of Paraná

National Council for Scientific

Technological Development

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Acerola nectar with added microencapsulated probiotic;Antunes;LWT – Food Science and Technology,2013

2. Alimentos com alegações de propriedades funcionais ou de saúde, novos alimentos/ingredientes, substâncias bioativas e probióticos: lista de alegações de propriedade funcional aprovadas;Anvisa,2008

3. Official Methods of Analysis;Association of Official Analytical Chemistry (AOAC),2004

4. Suitability of Bifidobacterium spp. and Lactobacillus plantarum as probiotics intended for fruit juices containing citrus extracts;Bevilacqua;Journal of Food Science,2013

5. Viability of Lactobacillus rhamnosus R0011 in apple-based fruit juice under simulated storage conditions at the consumer level;Champagne;Journal of Food Science,2008

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