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Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation

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Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation

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Barrera Puigdollers, C.; Burca, C.; Betoret, E.; García Hernández, J.; Hernández Pérez, M.; Betoret Valls, N. (2019). Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation. International Journal of Food Science & Technology. 54(6):2109-2122. https://doi.org/10.1111/ijfs.14116

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Título: Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation
Autor: Barrera Puigdollers, Cristina Burca, Cristina Betoret, Ester García Hernández, Jorge Hernández Pérez, Manuel Betoret Valls, Noelia
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia
Fecha difusión:
Resumen:
[EN] This study evaluates the effect of trehalose addition (10% or 20%, w/w) and/or sublethal homogenisation (25-150 MPa) on antioxidants content (vitamin C, total phenols and flavonoids) and activity (measured both by ...[+]
Palabras clave: Anti-Helicobacter pylori , Antioxidants , Homogenisation , In vitro digestion , Probiotic , Trehalose
Derechos de uso: Reserva de todos los derechos
Fuente:
International Journal of Food Science & Technology. (issn: 0950-5423 )
DOI: 10.1111/ijfs.14116
Editorial:
Blackwell Publishing
Versión del editor: https://doi.org/10.1111/ijfs.14116
Código del Proyecto:
info:eu-repo/grantAgreement/GVA//GV%2F2015%2F066/
Agradecimientos:
This research has been carried out with the financing granted by the Generalitat Valenciana for project GV/2015/066 "Improving the functional quality of a snack with probiotic effect and antioxidant properties through the ...[+]
Tipo: Artículo

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