Page 46 - Alimentaria Integral Febrero 2024
P. 46
Tecnología Alimentaria
REFERENCIAS
[1] Yeo, S., Ewe, J., Tham, C.S. and Liong, M., Probiotics, 21, 2011. DOI:
10.1007/978-3-642-20838-6
[2] Perricone, M., Bevilacqua, A., Altieri, C., Sinigaglia, M. and Corbo, M.,
Challenges for the Production of Probiotic Fruit Juices. Beverages, 1(2), pp.
95-103, 2015. DOI: 10.3390/beverages1020095
[3] Tripathi, M.K. and Giri, S.K., Probiotic functional foods: Survival of
probiotics during processing and storage. J. Funct. Foods, 9, pp. 225-241,
2014. DOI: 10.1016/j.jff.2014.04.030
[4] Corcoran, B.M., Stanton, C., Fitzgerald, G.F. and Ross, R.P., Survival of
probiotic lactobacilli in acidic environments is enhanced in the presence
of metabolizable sugars. Appl. Environ. Microbiol., 71(6), pp. 3060-3067,
2005. DOI: 10.1128/AEM.71.6.3060-3067.2005
[5] Champagne, C.P., Gardner, M.J. and Roy, D., Challenges in the addition
of probiotic cultures to foods. Crit. Rev. Food Sci. Nutr., 45(1), pp. 61-84,
2005. DOI: 10.1080/10408690590900144
[6] Shori, A.B., Influence of food matrix on the viability of probiotic bacte-
ria: A review based on dairy and non-dairy beverages. Food Biosci., 13, pp.
1-8, 2016. DOI: 10.1016/j.fbio.2015.11.001
[7] Nualkaekul, S. and Charalampopoulos, D., Survival of Lactobacillus
plantarum in model solutions and fruit juices. Int. J. Food Microbiol., 146(2),
pp. 111-117, 2011. DOI: 10.1016/j.ijfoodmicro.2011.01.040
[8] Do Espírito Santo, A.P., Perego, P., Converti, A. and Oliveira, M.N.,
Influence of food matrices on probiotic viability - A review focusing on
the fruity bases. Trends Food Sci. Technol., 22(7), pp. 377-385, 2011. DOI:
10.1016/j.tifs.2011.04.008
[9] Rocha-Ribeiro, S.M., Queiroz, J.H., Lopes-Ribeiro-de Queiroz, M.E.,
Campos, F.M. and Pinheiro, H.M., Antioxidant in Mango (Mangifera indica
L.) Pulp. Plant Foods Hum. Nutr., 62(1), pp. 13-17, 2007. DOI: 10.1007/s11130-
006-0035-3
[10] Romano, N., Tymczyszyn, E., Mobili, P. and Gomez-Zavaglia, A.,
Prebiotics as Protectants of Lactic Acid Bacteria. Probiotics, Prebiotics,
Synbiotics Bioact. Foods Heal. Promot., pp. 155-163, 2015. DOI:
10.1016/B978-0-12-802189-7.00010-1
[11] Krasaekoopt, W. and Watcharapoka, S., Effect of addition of inulin and
46