Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation-Reference-Cited by-同舟云学术

Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation

Published:2019-02-12 Issue:6 Volume:54 Page:2109-2122
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Barrera Cristina¹^ORCID,Burca Cristina¹,Betoret Ester²,García‐Hernández Jorge³,Hernández Manuel³,Betoret Noelia¹

Affiliation:

1. Instituto de Ingeniería de Alimentos para el desarrollo Universitat Politècnica de València Camino de Vera s/n 46022 Valencia Spain

2. Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas C/ Catedrático Agustín Escardino Benlloch 7 46980 Paterna Spain

3. Departamento de Biotecnología Universitat Politècnica de València Camino de Vera s/n 46022 Valencia Spain

Funder

Generalitat Valenciana

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14116

Reference61 articles.

1. Lactic acid-mediated suppression of Helicobacter pylori by the oral administration of Lactobacillus salivarius as a probiotic in a gnotobiotic murine model

2. Optimization of microencapsulation of probiotics in raspberry juice by spray drying