Cargando…

Editorial: Innovations in Functional Food Production: Application of Fruit and Vegetable Juices as Vehicles for Probiotic Delivery

Detalles Bibliográficos
Autor principal:	Plessas, Stavros
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8940303/ https://www.ncbi.nlm.nih.gov/pubmed/35330769 http://dx.doi.org/10.3389/fmicb.2022.854705

Ejemplares similares

Recent advances in probiotication of fruit and vegetable juices
por: Rahman, Md. Saydar, et al.
Publicado: (2023)

Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria
por: Mantzourani, Ioanna, et al.
Publicado: (2018)

Probiotication of Nutritious Fruit and Vegetable Juices: An Alternative to Dairy-Based Probiotic Functional Products
por: Mojikon, Floyd Darren, et al.
Publicado: (2022)

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices
por: Xu, Xinxing, et al.
Publicado: (2018)

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

Editorial: Role of probiotics and probiotics' metabolites in food and intestine
por: Fusco, Vincenzina, et al.
Publicado: (2023)

Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice
por: Mantzourani, Ioanna, et al.
Publicado: (2018)

Comparative Susceptibility Study Against Pathogens Using Fermented Cranberry Juice and Antibiotics
por: Mantzourani, Ioanna, et al.
Publicado: (2019)

Editorial: Authenticity of Probiotic Foods and Dietary Supplements
por: Fusco, Vincenzina, et al.
Publicado: (2021)

Editorial: Post-harvest Diseases of Fruit and Vegetable: Methods and Mechanisms of Action
por: Youssef, Khamis, et al.
Publicado: (2022)

Editorial: Postharvest disease management in fruits and vegetables: recent advances and mechanisms
por: Guan, Junfeng, et al.
Publicado: (2023)

Intake of Fruit, Vegetables, and Fruit Juices and Risk of Diabetes in Women
por: Bazzano, Lydia A., et al.
Publicado: (2008)

Editorial: Biotechnological Applications of Yeasts in Beverages and Food: From Fermentation to Innovation
por: Mendoza, Lucía M., et al.
Publicado: (2022)

Metabolic and Lipidomic Profiling of Vegetable Juices Fermented with Various Probiotics
por: Chung, Hyuk-Jin, et al.
Publicado: (2020)

Effects and Mechanisms of Fruit and Vegetable Juices on Cardiovascular Diseases
por: Zheng, Jie, et al.
Publicado: (2017)

Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice
por: Plessas, Stavros, et al.
Publicado: (2023)

Editorial: Bacteriocin-Producing Probiotic Bacteria: A Natural Solution for Increasing Efficiency and Safety of Livestock Food Production
por: Iseppi, Ramona, et al.
Publicado: (2021)

Development of an Innovative Process for High-Temperature Fruit Juice Extraction Using a Novel Thermophilic Endo-Polygalacturonase From Penicillium oxalicum
por: Cheng, Zhong, et al.
Publicado: (2020)

Genomic Insight Into Lacticaseibacillus paracasei SP5, Reveals Genes and Gene Clusters of Probiotic Interest and Biotechnological Potential
por: Kiousi, Despoina Eugenia, et al.
Publicado: (2022)

Food–Drug Interactions with Fruit Juices
por: Petric, Zvonimir, et al.
Publicado: (2020)

Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials
por: Bayram, Banu, et al.
Publicado: (2021)

Editorial: Innovative microbial technologies for future and sustainable food science
por: Xia, Yu, et al.
Publicado: (2023)

Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
por: Putnik, Predrag, et al.
Publicado: (2020)

Editorial: Recent advances and future perspective in probiotics isolated from fermented foods: From quality assessment to novel products
por: Papadopoulou, Olga S., et al.
Publicado: (2023)

Role of fruit juice in achieving the 5-a-day recommendation for fruit and vegetable intake
por: Benton, David, et al.
Publicado: (2019)

Pediococcus pentosaceus: Screening and Application as Probiotics in Food Processing
por: Qi, Yining, et al.
Publicado: (2021)

Physicochemical and Microbiological Qualities’ Assessment of Popular Bangladeshi Mango Fruit Juice
por: Amin, Ruhul, et al.
Publicado: (2018)

Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks
por: Bontsidis, Christos, et al.
Publicado: (2021)

Study of Fermentation Strategies by Lactobacillus gasseri for the Production of Probiotic Food Using Passion Fruit Juice Combined with Green Tea as Raw Material
por: Lima, Wanessa Dayane Leite, et al.
Publicado: (2022)

Editorial: Next-Generation Probiotics: From Commensal Bacteria to Novel Drugs and Food Supplements
por: Langella, Philippe, et al.
Publicado: (2019)

Effect of Mixed Fruit and Vegetable Juice on Alcohol Hangovers in Healthy Adults
por: Kim, Min-Ju, et al.
Publicado: (2018)

Health benefit of vegetable/fruit juice-based diet: Role of microbiome
por: Henning, Susanne M., et al.
Publicado: (2017)

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes
por: Sabater, Carlos, et al.
Publicado: (2020)

Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food
por: Lau, Ke Qi, et al.
Publicado: (2021)

Probiotics: mechanism of action, health benefits and their application in food industries
por: Latif, Anam, et al.
Publicado: (2023)

Genetic and phenotypic assessment of the antimicrobial activity of three potential probiotic lactobacilli against human enteropathogenic bacteria
por: Kiousi, Despoina Eugenia, et al.
Publicado: (2023)

Editorial: Application of Nanotechnology in Food Science and Food Microbiology
por: Patra, Jayanta Kumar, et al.
Publicado: (2018)

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
por: Westerik, Nieke, et al.
Publicado: (2016)

Editorial: Probiotic Trigger Molecules in Action
por: Novak, Jasna, et al.
Publicado: (2021)

Ex Vivo Antioxidant Capacities of Fruit and Vegetable Juices. Potential In Vivo Extrapolation
por: Matute, Alexis, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_js3b2jrtj61hn0lf9p04o0m911