Cargando…

Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt

The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (Bifidobacterium bifidum and Lactobacillus casei) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions was investigated. Appropriate mathematical models were developed to...

Descripción completa

Detalles Bibliográficos
Autores principales:	Tsevdou, Maria, Ouli-Rousi, Maria, Soukoulis, Christos, Taoukis, Petros
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142589/ https://www.ncbi.nlm.nih.gov/pubmed/32204574 http://dx.doi.org/10.3390/foods9030360

Ejemplares similares

Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt
por: Tsevdou, Maria, et al.
Publicado: (2020)

Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts
por: Karaca, Oya Berkay, et al.
Publicado: (2019)

Viability of 4 Probiotic Bacteria Microencapsulated with Arrowroot Starch in the Simulated Gastrointestinal Tract (GIT) and Yoghurt
por: Samedi, Lesly, et al.
Publicado: (2019)

Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics
por: Almghawesh, Enas, et al.
Publicado: (2022)

Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt
por: Ahmad, Ishtiaque, et al.
Publicado: (2020)

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure
por: Sakkas, Lambros, et al.
Publicado: (2019)

Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees
por: Najgebauer-Lejko, Dorota, et al.
Publicado: (2021)

Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential
por: Hadjimbei, Elena, et al.
Publicado: (2022)

Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics
por: Kamel, Dalia G., et al.
Publicado: (2021)

Probiotic Properties of Lactobacillus helveticus and Lactobacillus plantarum Isolated from Traditional Pakistani Yoghurt
por: Hassan, Mahreen Ul, et al.
Publicado: (2020)

Probiotic viability – does it matter?
por: Lahtinen, Sampo J.
Publicado: (2012)

Modulation of the peripheral blood transcriptome by the ingestion of probiotic yoghurt and acidified milk in healthy, young men
por: Burton, Kathryn J., et al.
Publicado: (2018)

Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp
por: Senadeera, S.S., et al.
Publicado: (2018)

Value-Added Utilization of Citrus Peels in Improving Functional Properties and Probiotic Viability of Acidophilus-bifidus-thermophilus (ABT)-Type Synbiotic Yoghurt during Cold Storage
por: Fathy, Hayam M., et al.
Publicado: (2022)

Along the Process Chain to Probiotic Tablets: Evaluation of Mechanical Impacts on Microbial Viability
por: Vorländer, Karl, et al.
Publicado: (2020)

Synergistic Effect of Fermented Rice Extracts on the Probiotic and Laxative Properties of Yoghurt in Rats with Loperamide-Induced Constipation
por: Choi, Jae-Suk, et al.
Publicado: (2014)

Effect of Daily Consumption of Probiotic Yoghurt on Serum Levels of Calcium, Iron and Liver Enzymes in Pregnant Women
por: Asemi, Zatollah, et al.
Publicado: (2013)

Impact of Pomegranate on Probiotic Growth, Viability, Transcriptome and Metabolism
por: O’Flaherty, Sarah, et al.
Publicado: (2023)

Online information in Spanish on probiotics, yoghurt, kefir, kombucha, fibre and prebiotics: an analysis of the quality of information and the certainty of the evidence supporting health claims
por: Prados-Bo, Andreu, et al.
Publicado: (2022)

Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes
por: Ali, Haider I., et al.
Publicado: (2021)

Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt
por: Jaman, Sadia, et al.
Publicado: (2022)

Viability of Probiotic Microorganisms and the Effect of Their Addition to Fruit and Vegetable Juices
por: Maia, Maria Spinasse, et al.
Publicado: (2023)

Beta-Glucans Improve Growth, Viability and Colonization of Probiotic Microorganisms
por: Russo, Pasquale, et al.
Publicado: (2012)

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches
por: Giannakourou, Maria C., et al.
Publicado: (2021)

Cell Viability and Functionality of Probiotic Bacteria in Dairy Products
por: Vinderola, Gabriel, et al.
Publicado: (2011)

Assessing Viability and Stress Tolerance of Probiotics—A Review
por: Wendel, Ulrika
Publicado: (2022)

Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application
por: Staniszewski, Adam, et al.
Publicado: (2021)

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread()
por: Soukoulis, Christos, et al.
Publicado: (2014)

Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper
por: Yu, Mi-Sang, et al.
Publicado: (2014)

Probiotic Yoghurt Enriched with Mango Peel Powder: Biotransformation of Phenolics and Modulation of Metabolomic Outputs after In Vitro Digestion and Colonic Fermentation
por: Zahid, Hafza Fasiha, et al.
Publicado: (2023)

Biochemical Engineering Approaches for Increasing Viability and Functionality of Probiotic Bacteria
por: Nguyen, Huu-Thanh, et al.
Publicado: (2016)

Viability dataset on microencapsulated probiotics: Sodium alginate viscosity effect
por: Olivares, Araceli, et al.
Publicado: (2019)

Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture
por: Šertović, Edina, et al.
Publicado: (2019)

How to Assess in vitro Probiotic Viability and the Correct Use of Neutralizing Agents
por: Grispoldi, Luca, et al.
Publicado: (2020)

Characteristics of Probiotic Preparations and Their Applications
por: Wang, Guangqiang, et al.
Publicado: (2022)

Improving the Viability and Metabolism of Intestinal Probiotic Bacteria Using Fibre Obtained from Vegetable By-Products
por: Rivas, María Ángeles, et al.
Publicado: (2021)

Probiotics and blood pressure: current insights
por: Upadrasta, Aditya, et al.
Publicado: (2016)

Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies
por: Silva, Mayumi, et al.
Publicado: (2022)

Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability
por: Väkeväinen, Kati, et al.
Publicado: (2021)

An Innovative Method for the Production of Yoghurt Fortified with Walnut Oil Nanocapsules and Characteristics of Functional Properties in Relation to Conventional Yoghurts
por: Turek, Katarzyna, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_pgc7atn7o6238aggk7o11dkto4