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Shen Y, Miao C, Ma M, Zhen Z, He J, Pei X, Zhang Y, Man C, Zhao Q, Jiang Y. Mechanistic insights into the changes of biological activity and physicochemical characteristics in Lacticaseibacillus paracasei fortified milk powder during storage. Food Chem 2024; 452:139501. [PMID: 38728887 DOI: 10.1016/j.foodchem.2024.139501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 03/03/2024] [Accepted: 04/25/2024] [Indexed: 05/12/2024]
Abstract
To clarify the change mechanism of biological activity and physicochemical characteristics in Lacticaseibacillus paracasei JY025 fortified milk powder (LFMP) during storage, morphological observation, JY025 survival, storage stability, and metabolomics of LFMP were determined during the storage period in this study. The results showed that the LFMP had a higher survival rate of JY025 compared with the bacterial powder of JY025 (LBP) during storage, which suggested that milk powder matrix could reduce strain JY025 mortality under prolonged storage in the LFMP samples. The fortification of strain JY025 also affected the stability of milk powder during the storage period. There was lower water activity and higher glass transition temperature in LFMP samples compared with blank control milk powder (BCMP) during storage. Moreover, the metabolomics results of LFMP indicated that vitamin degradation, Maillard reaction, lipid oxidation, tricarboxylic acid cycle, and lactobacilli metabolism are interrelated and influence each other to create complicated metabolism networks.
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Affiliation(s)
- Yu Shen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chao Miao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ming Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zizhu Zhen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jian He
- National Center of Technology Innovation for Dairy, Huhehaote 010000, China
| | - Xiaoyan Pei
- National Center of Technology Innovation for Dairy, Huhehaote 010000, China
| | - Yu Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qianyu Zhao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
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Kim MS, Chang YH. Physicochemical, structural and in vitro gastrointestinal tract release properties of ι-carrageenan/sodium caseinate synbiotic microgels produced by double-crosslinking with calcium ions and transglutaminase. Food Chem 2023; 414:135707. [PMID: 36841104 DOI: 10.1016/j.foodchem.2023.135707] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 12/15/2022] [Accepted: 02/13/2023] [Indexed: 02/17/2023]
Abstract
The aim of this study was to develop ι-carrageenan (ιC)/sodium caseinate (NaCas) synbiotic microgels loading Lacticasebacillus paracasei produced by double-crosslinking with calcium ions and different concentrations (0, 5, 10, and 15 U/g protein) of transglutaminase (TGase). The synbiotic microgels were coated/filled with pectic oligosaccharide (POS). Field emission scanning electron microscope (FE-SEM) and X-ray diffraction (XRD) analyses indicated that L. paracasei was successfully microencapsulated in synbiotic microgels. In Fourier transform infrared (FT-IR) analysis, the new formation of covalent and ionic crosslinking was observed in double-crosslinked synbiotic microgels. The encapsulation efficiency of L. paracasei was significantly increased from 87.82 to 97.68 % by increasing the concentration of TGase from 0 to 15 U/g protein, respectively. After exposure to simulated gastric fluid for 2 h and simulated intestinal fluid for 4 h, the survival rate of L. paracasei was significantly increased as the concentration of TGase increased.
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Affiliation(s)
- Min Su Kim
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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In Vitro Evaluation of Commercial Probiotic Products Containing Streptococcus salivarius K12 by Assessment of Probiotic Viability and Inhibitory Potency against Respiratory Pathogens. Processes (Basel) 2023. [DOI: 10.3390/pr11020622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023] Open
Abstract
Upper respiratory infections (URI) are the most frequent illnesses, especially in children. The majority of those infections are prescribed broad-spectrum antibiotics, which are associated with various side effects and with the increase in multi-drug-resistant strains. A promising alternative approach is the administration of the probiotic strain Streptococcus salivarius K12 (SSK12) that colonizes the upper respiratory tract (URT) and produces the salivaricins A2 and B, which strongly antagonize the growth of key respiratory pathogens. However, since for food supplements no quality controls of the active probiotic ingredient are mandatory, the efficacy of commercial products containing SSK12 may vary. This study aimed to investigate the in vitro efficacy of several commercial SSK12-containing probiotics, positioned for the prevention of respiratory infections. The parameters evaluated to determine the in vitro efficacy included the viability of the probiotic bacterial strain and the minimum inhibitory dilution (MID) of the probiotic, determined by the agar spot method, against the pathogenic/potential pathogenic bacterial strains Streptococcus pyogenes FF22 and Micrococcus luteus T18. All tests were carried out both 12 and 24 months after manufacturing (AM) for each commercial product. The viability ranged from 9 × 108 to 4.4 × 109 CFU/serving at 12 months AM and from 8.5 × 107 to 2.8 × 109 CFU/serving at 24 months AM. The MID was, in general, positively correlated with the probiotic bacterium viability and varied between the commercial products, ranging from 10−5 to 10−7 at 12 months AM and from 10−4 to 10−7 at 24 months AM. Moreover, the inhibition zones related to the two indicator strains were variable in diameter for different products. The high variation of the in vitro efficacy of commercial products containing SSK12 may explain the different results reported in the literature regarding the clinical benefits of these preparations, and the determination of this parameter may be useful to evaluate the quality of probiotic products containing this bacterial strain.
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Arepally D, Reddy RS, Goswami TK, Coorey R. A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02796-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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5
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Cao R, Sogabe T, Mikajiri S, Kawai K. Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried lactic acid bacteria at various water activities. Cryobiology 2022; 106:131-138. [PMID: 35181277 DOI: 10.1016/j.cryobiol.2022.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 02/07/2022] [Accepted: 02/12/2022] [Indexed: 11/03/2022]
Abstract
Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried Lactobacillus reuteri at various water activities (aw) were investigated. At aw = 0.328, the control (non-additive sample) showed viable cells as uncountable after storage at 25 °C for 4 weeks. The sucrose and sucrose-carnosine samples showed clear glass transition at a slightly lower temperature than the storage temperature, and maintained a large number of viable cells after storage. The carnosine sample crystalized during the storage, and a large reduction in viable cells was observed. At aw = 0.576, the samples showed a small endothermic shift due to glass transition, suggesting partial crystallization. The Tg decreased with increases in aw because of the water plasticizing effect. After storage, the sucrose-carnosine sample showed much higher viable cell numbers than the other samples. At aw = 0.753, the sucrose and sucrose-carnosine samples showed clear glass transition. The carnosine sample showed freeze-concentrated glass transition and subsequent ice melting. After storage, the sucrose and carnosine samples showed an uncountable and a low number of viable cells, respectively, but sucrose-carnosine maintained relatively high viable cell numbers. In addition, carnosine strongly supported the stabilizing effect of sucrose (even at low additive levels) depending on the aw. These results suggest that sucrose-carnosine shows a synergistic stabilizing effect.
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Affiliation(s)
- Ruodan Cao
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan
| | - Tomochika Sogabe
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan
| | - Shuto Mikajiri
- Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan
| | - Kiyoshi Kawai
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan; Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-8528, Japan.
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Champagne CP, Guertin N, Raymond Y. Strategies to improve the survival of probiotic Lacticaseibacillus rhamnosus R0011 during the production and storage of granola bars. Can J Microbiol 2022; 68:147-156. [PMID: 35119951 DOI: 10.1139/cjm-2021-0130] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The goal of this study was to evaluate the effectiveness of two approaches to protect the viability of probiotic cells during granola bar manufacturing and storage: microencapsulation (ME) and inclusion in chocolate chips. In the process used, hot honey (138 °C) was blended with cereal ingredients, resulting in an initial blend temperature of 52 °C. Chocolate chips carrying probiotics were added; however, when the blend was cooled to 42 °C. The viability of Lacticaseibacillus rhamnosus R0011 probiotic was assessed by flow cytometry (FC) and plating (CFU). There was an uneven distribution of inoculated probiotic bacteria throughout the cereal bars, resulting in variability in the CFU data. By providing total and viable counts, FC assessed the correct number of inoculated cells in the sample, which enabled the accurate calculation of survival levels. Spray coating with ME increased survival during manufacturing, but ME in alginate particles was detrimental. Including the cultures in chocolate improved the stability of the probiotics during storage at 25 °C, but only in the first 4 weeks. FC analyses showed that viability losses during bar manufacturing could be linked to damage to the cell membrane, but less so during storage.
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Affiliation(s)
- Claude P Champagne
- Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant Blvd. W, Saint-Hyacinthe, QC J2S 8E3, Canada.,Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant Blvd. W, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Nancy Guertin
- Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant Blvd. W, Saint-Hyacinthe, QC J2S 8E3, Canada.,Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant Blvd. W, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Yves Raymond
- Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant Blvd. W, Saint-Hyacinthe, QC J2S 8E3, Canada.,Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant Blvd. W, Saint-Hyacinthe, QC J2S 8E3, Canada
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Electrosprayed Ethyl Cellulose Core-Shell Microcapsules for the Encapsulation of Probiotics. Pharmaceutics 2021; 14:pharmaceutics14010007. [PMID: 35056907 PMCID: PMC8778685 DOI: 10.3390/pharmaceutics14010007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/10/2021] [Accepted: 12/15/2021] [Indexed: 11/23/2022] Open
Abstract
Electrosprayed ethyl cellulose core–shell microcapsules were produced for the encapsulation of probiotic Bifidobacterium animalis subsp. lactis (Bifido). Ethyl cellulose (ETC) was used as a shell material with different core compounds (concentrated Bifido, Bifido–maltodextrin and Bifido–glycerol). The core–shell microcapsules have an average diameter between 3 µm and 15 µm depending on the core compounds, with a distinct interface that separates the core and the shell structure. The ETC microcapsules displayed relatively low water activity (aw below 0.20) and relatively high values of viable cells (109–1011 CFU/g), as counted post-encapsulation. The effect of different core compounds on the stability of probiotics cells over time was also investigated. After four weeks at 30 °C and 40% RH the electrospray encapsulated samples containing Bifido–glycerol in the core showed a loss in viable cells of no more than 3 log loss CFU/g, while the non-encapsulated Bifido lost about 7.57 log CFU/g. Overall, these results suggest that the viability of the Bifido probiotics encapsulated within the core–shell ETC electrosprayed capsules can be extended, despite the fact that the shell matrix was prepared using solvents that typically substantially reduce their viability.
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Effective microencapsulation of Enterococcus faecium in biopolymeric matrices using spray drying. Appl Microbiol Biotechnol 2020; 104:9595-9605. [PMID: 33037917 DOI: 10.1007/s00253-020-10943-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 09/28/2020] [Accepted: 10/04/2020] [Indexed: 10/23/2022]
Abstract
The objective of this work was to evaluate the potential of whey protein concentrate (WPC), native agave fructans (NAF), and their mixture (WPC-NAF, 1:1 w/w) as wall materials and evaluate the physicochemical properties and stability of encapsulated Enterococcus faecium during the spray drying, storage, and passage through the simulated gastrointestinal tests. The encapsulated microorganisms with WPC-NAF by spray drying showed greater viability (9.26 log CFU/g) and a higher microencapsulation yield (88.43%). They also had a smaller reduction in the cell count (0.61 log cycles), while the microcapsules produced with NAF had the greatest reduction in viability during the simulated gastrointestinal tests. Similarly, probiotics encapsulated with WPC-NAF revealed a higher survival rate (> 8 log CFU/g) when stored at a water activity of 0.328. The thermal analysis showed that the addition of NAF to the WPC produced a slight shift in the Tg towards temperatures higher than that shown by NAF. Therefore, this study provides evidence that the spray drying process was appropriate to encapsulate the probiotic strain Enterococcus faecium and that the mixture WPC-NAF protected it from adverse drying conditions and improved the viability of Enterococcus faecium during storage and simulated gastrointestinal tests, demonstrating that the combination of NAF and WPC as encapsulating material is adequate in the production of more stable microcapsules with potential application in various foods.Key Points• E. faecium was successfully encapsulated in WPC and NAF.• WPC-NAF offered protection to E. faecium in the gastrointestinal tests and during storage.• Aw around 0.328 positively influenced the viability of the microorganism during storage. Graphical abstract.
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Airbrush encapsulation of Lactobacillus rhamnosus GG in dry microbeads of alginate coated with regular buttermilk proteins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108639] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Chua JCL, Hale JDF, Silcock P, Bremer PJ. Bacterial survival and adhesion for formulating new oral probiotic foods. Crit Rev Food Sci Nutr 2019; 60:2926-2937. [PMID: 31556313 DOI: 10.1080/10408398.2019.1669528] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Probiotics are defined as live microorganisms, which, when administered in adequate amounts, confer health benefits to the host. Traditionally, probiotic food research has heavily focused on the genera Bifidobacteria and Lactobacilli, along with their benefits for gut health. Recently with the identification of new probiotic strains specifically intended for oral health applications, the development of probiotic foods for oral health benefits has garnered interest, with a renewed focus on identifying new food formats for delivering probiotics. The development of novel oral probiotic foods is highly complex, as the composition of a food matrix dictates: (1) bacterial viability during production and shelf life and (2) how bacteria partition with components within a food matrix and subsequently adhere to oral cavity surfaces. At present, virtually no information is available on oral probiotic strains such as Streptococcus salivarius; specifically, how orally-derived strains survive under different food parameters. Furthermore, limited information exists on the partition behavior of probiotics with food components, governed by physico-chemical interactions and adhesion phenomena. This review aspires to examine this framework by providing a foundation with existing literature related to the common probiotic genera, in order to inform and drive future attempts of designing new oral probiotic food formats.
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Affiliation(s)
- Jonathan C L Chua
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | | | - Pat Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Phil J Bremer
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
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12
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Development of milk chocolate supplemented with microencapsulated Lactobacillus plantarum HM47 and to determine the safety in a Swiss albino mice model. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.07.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.074] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Liao LK, Wei XY, Gong X, Li JH, Huang T, Xiong T. Microencapsulation of Lactobacillus casei LK-1 by spray drying related to its stability and in vitro digestion. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.065] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Teng D, Kawai K, Mikajiri S, Hagura Y. Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130 T with the addition of disaccharides, polymers, and their mixtures. Biosci Biotechnol Biochem 2017; 81:768-773. [PMID: 28103748 DOI: 10.1080/09168451.2017.1279852] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Although freeze-drying is a widely used dehydration technique for the stabilizing of unstable lactic acid bacteria, Lactobacillus paracasei subsp. paracasei JCM 8130T (L. paracasei) is destabilized after freeze-drying and subsequent storage. In order to improve the stability of freeze-dried L. paracasei, effects of disaccharides (sucrose and trehalose), polymers (maltodextrin; MD and bovine serum albumin; BSA), and their mixtures on the survival rate of freeze-dried L. paracasei were investigated. The survival rate of non-additive sample decreased slightly after freeze-drying but decreased drastically after subsequent storage at 37 °C for 4 weeks. The reduction was diminished by the addition of disaccharides and polymers. The stabilizing effect of disaccharides was not affected by the co-addition of MD. In contrast, the disaccharide-BSA mixtures had a synergistic stabilizing effect, and the survival rates were largely maintained even after storage. It is suggested that the synergistic effect originates from the conformational stabilization of the dehydrated bacteria.
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Affiliation(s)
- Da Teng
- a Department of Biofunctional Science and Technology, Graduate School of Biosphere Science , Hiroshima University , Hiroshima , Japan
| | - Kiyoshi Kawai
- a Department of Biofunctional Science and Technology, Graduate School of Biosphere Science , Hiroshima University , Hiroshima , Japan
| | - Shuto Mikajiri
- a Department of Biofunctional Science and Technology, Graduate School of Biosphere Science , Hiroshima University , Hiroshima , Japan
| | - Yoshio Hagura
- a Department of Biofunctional Science and Technology, Graduate School of Biosphere Science , Hiroshima University , Hiroshima , Japan
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Development of creamy milk chocolate dessert added with fructo-oligosaccharide and Lactobacillus paracasei subsp. paracasei LBC 81. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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17
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Freitas MLF, Polachini TC, de Souza AC, Telis-Romero J. Sorption isotherms and thermodynamic properties of grated Parmesan cheese. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12969] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mírian Luisa Faria Freitas
- Department of Food Engineering and Technology; State University of São Paulo; São José do Rio Preto São Paulo 15054-000 Brazil
| | - Tiago Carregari Polachini
- Department of Food Engineering and Technology; State University of São Paulo; São José do Rio Preto São Paulo 15054-000 Brazil
| | - Ana Cristina de Souza
- Food Engineering Department; Federal University of TriânguloMineiro; Uberaba Minas Gerais 38064-200 Brazil
| | - Javier Telis-Romero
- Department of Food Engineering and Technology; State University of São Paulo; São José do Rio Preto São Paulo 15054-000 Brazil
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