Probiotic fermented oat dairy beverage: viability of Lactobacillus casei, fatty acid profile, phenolic compound content and acceptability

The combination of oats such as water-soluble oat extract (SOE) and probiotic microorganisms can add nutritional value to the food and benefits to the consumer’s health. The SOE contains soluble fiber, whose major soluble fraction is composed of β-glucan contains soluble antioxidants such as ferulic...

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Dades bibliogràfiques
Publicat a:J Food Sci Technol
Autors principals: Klajn, Vera Maria, Ames, Camila Waschburger, da Cunha, Kamila Furtado, Lorini, Alexandre, Hackbart, Helen Cristina dos Santos, Filho, Pedro José Sanches, Cruxen, Claudio Eduardo dos Santos, Fiorentini, Ângela Maria
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2021
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Original Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC8292467/
https://ncbi.nlm.nih.gov/pubmed/34366461
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-021-04973-1
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