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Functional Foods


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Bayarri, S., Tárrega, A., Costell, E.: Inulin as texture modifier in dairy products. Food Hydrocoll. 25, 1881–1890 (2011). https://doi.org/10.1016/J.FOODHYD.2011.04.012

      65. Bot, A., Erle, U., Vreeker, R., Agterof, W.G..: Influence of crystallisation conditions on the large deformation rheology of inulin gels. Food Hydrocoll. 18, 547–556 (2004). https://doi.org/10.1016/J.FOODHYD.2003.09.003

      66. Koca, N., Metin, M.: Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. Int. Dairy J. 14, 365–373 (2004). https://doi.org/10.1016/J.IDAIRYJ.2003.08.006

      67. Wadhwani, R., Martini, S., Walsh, M.K., Ward, R.E., Mclellan, M.R.: Investigating the strategies to improve the quality of low-fat mozzarella and cheddar cheeses. (2011).

      68. Salvatore, E., Pes, M., Mazzarello, V., Pirisi, A.: Replacement of fat with long-chain inulin in a fresh cheese made from caprine milk. Int. Dairy J. 34, 1–5 (2014). https://doi.org/10.1016/J.IDAIRYJ.2013.07.007

      69. Balthazar, C.F., Silva, H.L.A., Celeguini, R.M.S., Santos, R., Pastore, G.M., Junior, C.A.C., Freitas, M.Q., Nogueira, L.C., Silva, M.C., Cruz, A.G.: Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream. J. Dairy Sci. 98, 4266–72 (2015). https://doi.org/10.3168/jds.2014-9018

      70. Sangwan, V., Tomar, S.K., Singh, R.R.B., Singh, A.K., Ali, B.: Galactooligosaccharides: novel components of designer foods. J. Food Sci. 76, R103–R111 (2011). https://doi.org/10.1111/j.1750-3841.2011.02131.x

      71. Čurda, L., Rudolfová, J., Štětina, J., Dryák, B.: Dried buttermilk containing galactooligosaccharides—process layout and its verification. J. Food Eng. 77, 468–471 (2006). https://doi.org/10.1016/J.JFOODENG.2005.07.016

      72. Mumtaz, S., - Ur - Rehman, S., Huma, N., Jamil, A., Nawaz, H.: Xylooligosaccharide enriched yoghurt: physicochemical and sensory evaluation. Pakistan J. Nutr. 7, 566–569 (2008). https://doi.org/10.3923/pjn.2008.566.569

      73. Mumtaz, S., Rehman, S.-, Huma, N., Jamil, A.: Effect of xylooligosaccharide enriched yogurt on serum profile in Albino rats. Pakistan J. Nutr. 8, 1756–1759 (2009). https://doi.org/10.3923/pjn.2009.1756.1759

      74. Ferrão, L.L., Ferreira, M.V.S., Cavalcanti, R.N., Carvalho, A.F.A., Pimentel, T.C., Silva, H.L.A., Silva, R., Esmerino, E.A., Neto, R.P.C., Tavares, M.I.B., Freitas, M.Q., Menezes, J.C.V., Cabral, L.M., Moraes, J., Silva, M.C., Mathias, S.P., Raices, R.S.L., Pastore, G.M., Cruz, A.G.: The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese. Food Res. Int. 107, 137–147 (2018). https://doi.org/10.1016/j.foodres.2018.02.018

      76. Shanahan, F., Collins, S.M.: Pharmabiotic manipulation of the microbiota in gastrointestinal disorders, from rationale to reality. Gastroenterol. Clin. North Am. 39, 721–726 (2010). https://doi.org/10.1016/j.gtc.2010.08.006

      77. Ferreira, C.L.L.F.: Benefícios das culturas lácticas probióticas. In: Oliveira, M. (ed.) Tecnologia de Produtos Lácteos Funcionais. pp. 213–234. Atheneu, Sao Paulo, SP (2009).

      78. Bengmark, S., García De Lorenzo, A., Culebras, J.M.: Use of pro-, pre- and synbiotics in the ICU - Future options, https://www.scopus.com/record/display.uri?eid=2-s2.00035708755&origin=inward&txGid=e368c4c3de9a19ae798f4982257aca25, (2001).

      79. Ritchie, M.L., Romanuk, T.N.: A meta-analysis of probiotic efficacy for gastrointestinal diseases. PLoS One. 7, e34938 (2012). https://ZZdoi.orgZ10.1371Z journal.pone.0034938

      80. Chauhan, S. V., Chorawala, M.R.: PROBIOTICS, PREBIOTICS AND SYNBIOTICS. Int. J. Pharm. Sci. Res. 3, (2014). https://ZZdoi.orgZ10.13040ZIJPSR.0975-8232.3(3).711-26

      81. Shafi, A., Farooq, U., Akram, K., Hayat, Z., Murtaza, M.A.: Prevention and control of diseases by use of pro- and prebiotics (synbiotics). Food Rev. Int. 30, 291–316 (2014). https://ZZdoi.orgZ10.1080Z87559129.2014.929142

      82. FAO/WHO: Probiotics in food: Health and nutritional properties and guidelines for evaluation. Food and Agriculture Organization of the United Nations/World Health Organization. Food Nutr. Pap. 85, 413–426 (2006). https://ZZdoi.orgZ10.1201Z9781420009613.ch16

      83. Wang, S., Zhu, H., Lu, C., Kang, Z., Luo, Y., Feng, L., Lu, X.: Fermented milk supplemented with probiotics and prebiotics can effectively alter the intestinal microbiota and immunity of host animals. J. Dairy Sci. 95, 4813–4822 (2012). https://ZZdoi.orgZ10.3168ZJDS.2012-5426

      84. Chen, Y.-P., Hsu, C.-A., Hung, W.-T., Chen, M.-J.: Effects of Lactobacillus paracasei 01 fermented milk beverage on protection of intestinal epithelial cell in vitro. J. Sci. Food Agric. 96, 2154–2160 (2016). https://doi.org/10.1002/jsfa.7331

      85. Oh, N.S., Lee, H.A., Myung, J.H., Lee, J.Y., Joung, J.Y., Shin, Y.K., Baick, S.C.: Effect of different commercial oligosaccharides on the fermentation properties in Kefir during fermentation. Korean J. Food Sci. Anim. Resour. 33, 325–330 (2013). https://ZZdoi.orgZ10.5851Zkosfa.2013.33.3.325

      86. Valencia, M.S., Salgado, S.M., Andrade, S.A.C., Padilha, V.M., Livera, A.V.S., Stamford, T.L.M.: Development of creamy milk chocolate dessert added with fructo-oligosaccharide and Lactobacillus paracasei subsp paracasei LBC 81. Lwt-Food Sci. Technol. 69, 104–109 (2016). https://doi.org/10.1016/). lwt.2016.01.039

      88. Delavari, M., Pourahmad, R., Sokutifar, R.: Production of low fat synbiotic yogurt containing Lactobacillus plantarum and inulin. 8, 17–24 (2014).

      89. Shaghaghi, M., Pourahmad, R., Adeli, H.R.M.: Synbiotic yogurt production by using prebiotic compounds and probiotic lactobacilli. Int. Res. J. Appl. Basic Sci. 5, 839–846 (2013).

      90. Padilha, M., Villarreal Morales, M.L., Vieira, A.D.S., Costa, M.G.M., Saad, S.M.I.: A prebiotic mixture improved Lactobacillus acidophilus and Bifidobacterium animalis gastrointestinal in vitro resistance in petit-suisse. Food Funct. 7, 2312–2319 (2016). https://doi.org/10.1039/C5FO01592H

      91. Cardarelli, H.R., Saad, S.M.I., Gibson, G.R., Vulevic, J.: Functional petit-suisse cheese: Measure of the prebiotic effect. Anaerobe. 13, 200–207 (2007). https://doi.org/10.1016/j.anaerobe.2007.05.003

      92. Martinez, R.C.R., Staliano, C.D., Vieira, A.D.S., Villarreal, M.L.M., Todorov, S.D., Saad, S.M.I.,