Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception

Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception

This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis (microencapsulated and extracted). The non-dairy matrix consisted of oats (75 g), sunflower seeds (175 g), and almonds (75 g). It was fermented by a starter co-cultur...

Полное описание

Библиографические подробности
Главные авторы: Iara Ferreira, Dirceu de Sousa Melo, Marly Silveira Santos, Disney Ribeiro Dias, Carolina Oliveira de Souza, Carmen Sílvia Favaro-Trindade, Lorena Silva Pinho, Rogeria Comastri de Castro Almeida, Karina Teixeira Magalhães-Guedes, Rosane Freitas Schwan
Формат: Статья
Язык:English
Опубликовано: MDPI AG 2023-02-01
Серии:Fermentation
Предметы:
yeasts
plant matrix
volatiles
antioxidants
co-culture
Online-ссылка:https://www.mdpi.com/2311-5637/9/3/234

Internet

https://www.mdpi.com/2311-5637/9/3/234

Схожие документы