Blanching effect on the bioactive compounds and on the viability of Lactobacillus rhamnosus GG before and after in vitro simulation of the digestive system in jabuticaba juice

The viability of Lactobacillus rhamnosus GG (LGG) in jabuticaba juices and its survival in the gastrointestinal tract (GIT), simulated in vitro, was studied. Two juices were prepared: A - with non-blanched fruits, and B - with blanched fruits. LGG was then added and the juices maintained at 8 ºC for...

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Hlavní autoři:	Daniane Campos de Oliveira, Eliane Maurício Furtado Martins, Maurilio Lopes Martins, Giovanna Bretas Martins, Mirella Lima Binoti, André Narvaes da Rocha Campos, Afonso Mota Ramos, Maurício Henriques Louzada Silva, Paulo César Stringheta
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Universidade Estadual de Londrina 2017-06-01
Edice:	Semina: Ciências Agrárias
Témata:	Blanching Jabuticaba New product Probiotic.
On-line přístup:	https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/26307
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!