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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 v iability 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...
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Publicado no: | Semina: Ciências Agrárias |
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Main Authors: | , , , , , , , , |
Formato: | Artigo |
Idioma: | Inglês |
Publicado em: |
Universidade Estadual de Londrina
2017
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Assuntos: | |
Acesso em linha: | https://www.redalyc.org/articulo.oa?id=445751259016 |
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