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reference

Challenges in probiotic dairy-based beverages

References for ‘Challenges in probiotic dairy-based beverages’ in New Food issue 5 2019.

References

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  2. Gill HS, Rutherfurd KJ, Prasad J, Gopal PK. 2000. Enhancement of natural and acquired immunity by Lactobacillus rhamnosus (HN001), Lactobacillus acidophilus (HN017) and Bifidobacterium lactis (HN019). J. Nutr. 83, 167–176. https://doi.org/10.1017/s0007114500000210
  3. Arunachalam K, Gill HS, Chandra RK. 2000. Enhancement of natural immune function by dietary consumption of Bifidobacterium lactis (HN019). Eur J Clin Nutr 54, 263–267
  4. Kumar M, Nagpal R, Kumar R, Hemalatha R, Verma V, Kumar A, Chakraborty C, Singh B, Marotta F, Jain S, Yadav H. 2012. Cholesterol-Lowering Probiotics as Potential Biotherapeutics for Metabolic Diseases. Exp Diabetes Res https://doi.org/10.1155/2012/902917
  5. Cleusix V,+ Lacroix C, Vollenweider S, Duboux M, Le Blay G. 2007. Inhibitory activity spectrum of reuterin produced by Lactobacillus reuteri against intestinal bacteria. BMC Microbiol. 7, 101. https://doi.org/10.1186/1471-2180-7-101
  6. Cotter PD, Hill C, Ross RP. 2005. Bacteriocins: developing innate immunity for food. Nat Rev Microbiol 3, 777–788. https://doi.org/10.1038/nrmicro1273
  7. He T, Priebe MG, Zhong Y, Huang C, Harmsen HJM, Raangs GC, Antoine J-M, Welling GW, Vonk RJ. 2008. Effects of yogurt and bifidobacteria supplementation on the colonic microbiota in lactose-intolerant subjects. Appl. Microbiol. 104, 595–604. https://doi.org/10.1111/j.1365-2672.2007.03579.x
  8. Gu Q., Li P. 2016. Biosynthesis of Vitamins by Probiotic Bacteria. Probiotics and Prebiotics in Human Nutrition and Health. https://doi.org/10.5772/63117
  9. Priyashantha H, Quintáns AP, Baixauli R, Vidanarachchi JK. 2019. Type of starter culture influences on structural and sensorial properties of low protein fermented gels. Journal of Texture Studies https://doi.org/10.1111/jtxs.12449
  10. Granato D, Branco GF, Cruz AG, Faria J de AF, Shah NP. 2010. Probiotic Dairy Products as Functional Foods. Comprehensive Reviews in Food Science and Food Safety 9, 455–470. https://doi.org/10.1111/j.1541-4337.2010.00120.x
  11. Turkmen N, Akal C, Özer B. 2019. Probiotic dairy-based beverages: A review. Journal of Functional Foods 53, 62–75. https://doi.org/10.1016/j.jff.2018.12.004
  12. Fenster K, Freeburg B, Hollard C, Wong C, Rønhave LR, Ouwehand AC. 2019. The Production and Delivery of Probiotics: A Review of a Practical Approach. Microorganisms 7. https://doi.org/10.3390/microorganisms7030083
  13. Massoud R, Fadaei V, Khosravi-Darani K, Nikbakht HR. 2015. Improving the Viability of Probiotic Bacteria in Yoghurt by Homogenization. Journal of Food Processing and Preservation 39, 2984–2990. https://doi.org/10.1111/jfpp.12551