Development of a mixed jussara and mango juice with added Lactobacillus rhamnosus GG submitted to sub-lethal acid and baric stresses (English)
- New search for: Prates, Fernanda Costa
- New search for: de Castro Leite Júnior, Bruno Ricardo
- Further information on de Castro Leite Júnior, Bruno Ricardo:
- https://orcid.org/http://orcid.org/0000-0001-9030-2819
- New search for: Martins, Eliane Maurício Furtado
- New search for: Cristianini, Marcelo
- New search for: da Silva, Roselir Ribeiro
- New search for: da Rocha Campos, André Narvaes
- New search for: da Silva Gandra, Scarlet Ohana
- New search for: de Oliveira, Patrícia Martins
- New search for: Martins, Maurilio Lopes
- New search for: Prates, Fernanda Costa
- New search for: de Castro Leite Júnior, Bruno Ricardo
- Further information on de Castro Leite Júnior, Bruno Ricardo:
- https://orcid.org/http://orcid.org/0000-0001-9030-2819
- New search for: Martins, Eliane Maurício Furtado
- New search for: Cristianini, Marcelo
- New search for: da Silva, Roselir Ribeiro
- New search for: da Rocha Campos, André Narvaes
- New search for: da Silva Gandra, Scarlet Ohana
- New search for: de Oliveira, Patrícia Martins
- New search for: Martins, Maurilio Lopes
In:
Journal of Food Science and Technology
;
57
, 12
;
4524-4532
;
2020
- Article (Journal) / Electronic Resource
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Title:Development of a mixed jussara and mango juice with added Lactobacillus rhamnosus GG submitted to sub-lethal acid and baric stresses
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Additional title:J Food Sci Technol
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Contributors:Prates, Fernanda Costa ( author ) / de Castro Leite Júnior, Bruno Ricardo ( author ) / Martins, Eliane Maurício Furtado ( author ) / Cristianini, Marcelo ( author ) / da Silva, Roselir Ribeiro ( author ) / da Rocha Campos, André Narvaes ( author ) / da Silva Gandra, Scarlet Ohana ( author ) / de Oliveira, Patrícia Martins ( author ) / Martins, Maurilio Lopes ( author )
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Published in:Journal of Food Science and Technology ; 57, 12 ; 4524-4532
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Publisher:
- New search for: Springer India
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Place of publication:New Delhi
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Publication date:2020-12-01
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Size:9 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 57, Issue 12
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 4299
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Recent advances and comparisons of conventional and alternative extraction techniques of phenolic compoundsOsorio-Tobón, J. Felipe et al. | 2020
- 4316
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Phenolic profile and antioxidant capacity of Pithecellobium dulce (Roxb) Benth: a reviewVargas-Madriz, Ángel Félix / Kuri-García, Aarón / Vargas-Madriz, Haidel / Chávez-Servín, Jorge Luis / Ferriz-Martínez, Roberto Augusto / Hernández-Sandoval, Luis Gerardo / Guzmán-Maldonado, Salvador Horacio et al. | 2020
- 4337
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Effect of hot water treatment on chilling injury and lignification of cold-stored fresh areca nut (Areca catechu L.)Pan, Yanfang / Xu, Mengjun / Guo, Yanli / Zhang, Jiaojiao / Li, Xihong et al. | 2020
- 4345
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Phytochemical properties of black tea (Camellia sinensis) and rooibos tea (Aspalathus linearis); and their modulatory effects on key hyperglycaemic processes and oxidative stressXiao, Xin / Erukainure, Ochuko L. / Sanni, Olakunle / Koorbanally, Neil A. / Islam, Md. Shahidul et al. | 2020
- 4355
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Development of composite mechanical peeler cum juice extractor for kinnow and sweet orangeMahawar, Manoj Kumar / Jalgaonkar, Kirti / Bibwe, Bhushan et al. | 2020
- 4364
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Retention of vitamin A after goat milk processing into cheese: a nutritional strategydo Oriente, Suelma Ferreira / Barreto, Fabiano / Tomaszewski, Caroline Andrade / Barnet, Luca Suchecki / Souza, Natália Cabral / Oliveira, Hugo Miguel Lisboa / de Bittencourt Pasquali, Matheus Augusto et al. | 2020
- 4371
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Analysis of flavor and taste attributes differences treated by chemical preservatives: a case study in strawberry fruits treated by 1-methylcyclopropene and chlorine dioxideYang, Xiaoying / Yan, Ran / Chen, Qingmin / Fu, Maorun et al. | 2020
- 4383
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Synthetic dye’s substitution with chokeberry extract in jelly candiesGhendov-Mosanu, Aliona / Cristea, Elena / Sturza, Rodica / Niculaua, Marius / Patras, Antoanela et al. | 2020
- 4395
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Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storageSoyer, Ferda / Keman, Deniz / Eroğlu, Erdal / Türe, Hasan et al. | 2020
- 4404
-
Rambutan (Nephelium lappaceum) kernel olein as a non-hydrogenated fat component for developing model non-dairy liquid creamer: effect of emulsifier concentration, sterilization, and pHWanthong, Tanawan / Klinkesorn, Utai et al. | 2020
- 4414
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Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of nattoLan, Guangqun / Li, Cuiqin / He, Laping / Zeng, Xuefeng / Zhu, Qiujin et al. | 2020
- 4424
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Browning inhibition on fresh-cut apple by the immersion of liquid endosperm from mature coconutsSupapvanich, Suriyan / Yimpong, Aiyarath / Srisuwanwichan, Jiraporn et al. | 2020
- 4432
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Determination of essential and non-essential element concentrations and health risk assessment of some commercial fruit juices in TurkeyDemir, Funda / Kipcak, Azmi Seyhun / Dere Ozdemir, Ozgul / Moroydor Derun, Emek et al. | 2020
- 4443
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The drying process of Sarcocornia perennis: impact on nutritional and physico-chemical propertiesBarroca, M. J. / Guiné, R. P. F. / Amado, A. M. / Ressurreição, S. / da Silva, A. Moreira / Marques, M. P. M. / de Carvalho, L. A. E. Batista et al. | 2020
- 4459
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Effects of soy protein isolate hydrolysates on cholecystokinin released by rat intestinal mucosal cells and food intake in ratsYang, Yang / Guo, Qing-qi / Guan, Hua-nan / Piekoszewski, Wojciech / Wang, Bing / Liu, Lin-lin / Shi, Yan-guo / Ikeda, Shinya / Liu, Li-jie / Kalenik, Tatiyana et al. | 2020
- 4469
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Improved flavor profiles of red pitaya (Hylocereus lemairei) wine by controlling the inoculations of Saccharomyces bayanus and Metschnikowia agaves and the fermentation temperatureLin, Xue / Hu, Xiaoping / Wang, Qingke / Li, Congfa et al. | 2020
- 4481
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Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-productsLopes, Ana Cláudia Alencar / Andrade, Rafaela Pereira / de Oliveira, Lauany Caroline Carvalho / Lima, Lidiany Mendonça Zacaroni / Santiago, Wilder Douglas / de Resende, Mário Lúcio Vilela / das Graças Cardoso, Maria / Duarte, Whasley Ferreira et al. | 2020
- 4492
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Influence of pomegranate seed extract on the formation of biogenic amines in a cereal based fermented food: TarhanaErol, Tuğçe / Özdestan Ocak, Özgül et al. | 2020
- 4501
-
Optimization of the spray drying process for developing cupuassu powderPombo, Joseane Cristina Pinheiro / de Medeiros, Heloisa Helena Berredo Reis / Pena, Rosinelson da Silva et al. | 2020
- 4514
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Preparation of functional rice cake by using β-carotene-loaded emulsion powderNo, Junhee / Shin, Malshick / Mun, Saehun et al. | 2020
- 4524
-
Development of a mixed jussara and mango juice with added Lactobacillus rhamnosus GG submitted to sub-lethal acid and baric stressesPrates, Fernanda Costa / de Castro Leite Júnior, Bruno Ricardo / Martins, Eliane Maurício Furtado / Cristianini, Marcelo / da Silva, Roselir Ribeiro / da Rocha Campos, André Narvaes / da Silva Gandra, Scarlet Ohana / de Oliveira, Patrícia Martins / Martins, Maurilio Lopes et al. | 2020
- 4533
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Pre-dispersive near-infrared light sensing in non-destructively classifying the brix of intact pineapplesChia, Kim Seng / Jam, Mohamad Nur Hakim / Gan, Zeanne / Ismail, Nurlaila et al. | 2020
- 4541
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Nondestructive determination of soluble solids content and pH in red bayberry (Myrica rubra) based on color spaceFeng, Jie / Jiang, Lingling / Zhang, Jialei / Zheng, Hong / Sun, Yanfang / Chen, Shaoning / Yu, Meilan / Hu, Wei / Shi, Defa / Sun, Xiaohong et al. | 2020
- 4551
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Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrateJiang, Guihun / Ameer, Kashif / Eun, Jong-Bang et al. | 2020
- 4562
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Impact of sequential enzymatic hydrolysis on antioxidant activity and peptide profile of casein hydrolysateRao, Priyanka Singh / Bajaj, Rajesh / Mann, Bimlesh et al. | 2020
- 4576
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The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)Çalışkan Koç, Gülşah et al. | 2020
- 4588
-
Effect of steam blanching and high temperature drying on the physicochemical properties, antioxidant activities and consumer acceptability of Hibiscus cannabinus leaves teaHaw, Yen Teng / Sim, Yan Yi / Nyam, Kar Lin et al. | 2020
- 4599
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Parametric optimality of tray dried Musa balbisiana Colla blossomMondal, Imdadul Hoque / Rangan, Latha / Uppaluri, Ramagopal V. S. et al. | 2020
- 4613
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Optimization of Finger Millet and Carrot Pomace based fiber enriched biscuits using response surface methodologyNasir, Gazia / Chand, Khan / Azaz Ahmad Azad, Z. R. / Nazir, Sadaf et al. | 2020
- 4627
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Optimization of ultrasound-assisted extraction of bioactive compounds from acerola wasteSilva, Priscila B. / Mendes, Lorena G. / Rehder, Ana P. B. / Duarte, Claudio R. / Barrozo, Marcos A. S. et al. | 2020
- 4637
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Effects of convection-, vacuum-and freeze-drying on antioxidant, physicochemical properties, functional properties and storage stability of stink bean (Parkia speciosa) powderHow, Yoong-Kong / Siow, Lee-Fong et al. | 2020
- 4649
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Optimisation of double-enzymatic extraction of arabinoxylan from fresh corn fibreMa, Fumin / Li, Xiaolei / Yin, Jiayu / Ma, Lin / Li, Dan et al. | 2020
- 4660
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The utilization of bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) juices as natural acid coagulants for tofu productionSitanggang, Azis Boing / Alexander, Ronald / Budijanto, Slamet et al. | 2020
- 4671
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LC-ESI-QTOF/MS characterization of bioactive compounds from black spices and their potential antioxidant activitiesFeng, Yuying / Dunshea, Frank R. / Suleria, Hafiz A. R. et al. | 2020
- 4688
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Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibilityMéndez-Lagunas, Lilia L. / Cruz-Gracida, Marlene / Barriada-Bernal, Luis G. / Rodríguez-Méndez, Lilia I. et al. | 2020
- 4697
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Development of an electrochemical biosensor for impedimetric detection of tetracycline in milkMohammad-Razdari, Ayat / Ghasemi-Varnamkhasti, Mahdi / Rostami, Sajad / Izadi, Zahra / Ensafi, Ali A. / Siadat, Maryam et al. | 2020
- 4707
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Effect of in-vitro digestion on the bio active compounds and biological activities of fruit pomacesNayak, Prakash Kumar / Chandrasekar, Chandra Mohan / Sundarsingh, Anjelina / Kesavan, Radha Krishnan et al. | 2020
- 4716
-
Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oilAşkın, Buket / Kaya, Yalçın et al. | 2020
- 4726
-
Optimization of debittering and deacidification parameters for Pomelo juice and assessment of juice qualityGupta, Arun Kumar / Koch, Parismita / Mishra, Poonam et al. | 2020
- 4733
-
Alcoholic beverages from araçá-boi fruit: quantification of antioxidant compounds by NMR ERETIC2Souza, Amanda C. L. / Ramos, Andrezza S. / Mar, Josiana M. / Boeira, Lúcia S. / de Bezerra, Jaqueline A. / Machado, Marcos B. et al. | 2020