Challenges in the addition of probiotic cultures to foods.
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Probiotics as Complementary Treatment for Metabolic DisordersInvestigation of Genipin Cross-Linked Microcapsule for Oral Delivery of Live Bacterial Cells and Other Biotherapeutics: Preparation and In Vitro Analysis in Simulated Human Gastrointestinal ModelLow-pH adaptation and the acid tolerance response of Bifidobacterium longum biotype longumMechanism analysis of acid tolerance response of bifidobacterium longum subsp. longum BBMN 68 by gene expression profile using RNA-sequencing.In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tractLactobacillus ruminis strains cluster according to their mammalian gut source.Effect of Pre-Stressing on the Acid-Stress Response in Bifidobacterium Revealed Using Proteomic and Physiological ApproachesGenome-wide identification of small RNAs in Bifidobacterium animalis subsp. lactis KLDS 2.0603 and their regulation role in the adaption to gastrointestinal environmentMicroencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle qualityA prebiotic matrix for encapsulation of probiotics: physicochemical and microbiological study.Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR QuantificationProbiotic fermentation of plant based products: possibilities and opportunities.Microencapsulation of probiotic cells for food applications.Chilled milk-based desserts as emerging probiotic and prebiotic products.Development of Yoghurt with Juçara Pulp (Euterpe edulis M.) and the Probiotic Lactobacillus acidophilus La5.Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products.Optimization of Culture Conditions for Fermentation of Soymilk Using Lactobacillus casei by Response Surface Methodology.Refrigerated Shelf Life of a Coconut Water-Oatmeal Mix and the Viability of Lactobacillus Plantarum Lp 115-400B.Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain - Pichia kudriavzevii OG32.Draft Genome Sequence of the Probiotic Bifidobacterium longum subsp. longum Strain MC-42.Growth-promoting effects of caseinomacropeptide from cow and goat milk on probiotics.Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2.Microencapsulation in genipin cross-linked gelatine-maltodextrin improves survival of Bifidobacterium adolescentis during exposure to in vitro gastrointestinal conditions.Viability and resistance of lactobacilli isolated from cocoa fermentation to simulated gastrointestinal digestive steps in soy yogurt.Cell viability and immunostimulating and protective capacities of Bifidobacterium longum 51A are differentially affected by technological variables in fermented milks.The underexposed role of food matrices in probiotic products: Reviewing the relationship between carrier matrices and product parameters.Growth-promoting effects of pepsin- and trypsin-treated caseinomacropeptide from bovine milk on probiotics.Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563.Assessing the effects of exposure to environmental stress on some functional properties of Bifidobacterium animalis ssp. lactis.Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite.Study on the effects of microencapsulated Lactobacillus delbrueckii on the mouse intestinal flora.Fast screening of Bifidobacterium longum sublethal stress conditions in a novel two-stage continuous culture strategy.Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese.Microencapsulation of Lactobacillus rhamnosus GG by Transglutaminase Cross-Linked Soy Protein Isolate to Improve Survival in Simulated Gastrointestinal Conditions and Yoghurt.Commercial probiotic bacteria and prebiotic carbohydrates: a fundamental study on prebiotics uptake, antimicrobials production and inhibition of pathogens.Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regressionStorage Stability of Lactobacillus paracasei as Free Cells or Encapsulated in Alginate-Based Microcapsules in Low pH Fruit JuicesOptimization of a cryoprotective medium for infant formula probiotic applications using response surface methodologyStability and Probiotic Properties ofLactobacillus plantarumSpray-Dried with Protein and Other ProtectantsThe Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin
P2860
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P2860
Challenges in the addition of probiotic cultures to foods.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
2005年论文
@zh
2005年论文
@zh-cn
name
Challenges in the addition of probiotic cultures to foods.
@ast
Challenges in the addition of probiotic cultures to foods.
@en
type
label
Challenges in the addition of probiotic cultures to foods.
@ast
Challenges in the addition of probiotic cultures to foods.
@en
prefLabel
Challenges in the addition of probiotic cultures to foods.
@ast
Challenges in the addition of probiotic cultures to foods.
@en
P2860
P1476
Challenges in the addition of probiotic cultures to foods
@en
P2093
Claude P Champagne
Nancy J Gardner
P2860
P356
10.1080/10408690590900144
P50
P577
2005-01-01T00:00:00Z