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dc.contributor.author
de Escalada Pla, Marina Francisca
dc.contributor.author
Flores, Silvia Karina
dc.contributor.author
Castellanos Fuentes, Adriana Patricia
dc.contributor.author
Genevois, Carolina Elizabeth
dc.contributor.other
Mihau Grumezescu, Alexandru
dc.date.available
2020-12-28T14:13:08Z
dc.date.issued
2019
dc.identifier.citation
de Escalada Pla, Marina Francisca; Flores, Silvia Karina; Castellanos Fuentes, Adriana Patricia; Genevois, Carolina Elizabeth; Novel Strategies to Supplement Probiotics to Nondairy Beverages; Elsevier; 14; 2019; 206-299
dc.identifier.isbn
978-0-12-816687-1
dc.identifier.uri
http://hdl.handle.net/11336/121192
dc.description.abstract
Novel strategies to supplement probiotics to nondairy beverages describes new trends for the diversification of tastes by developing new matrices for probiotic vehicles. For example, pumpkin by-products (peel and pulp) may be used as substrate/support of Lactobacillus. Therefore, a new ingredient was developed containing Lactobacillus casei immobilized in a pumpkin matrix. This new product was incorporated as a supplement to two different beverages: chocolate milk and soy milk containing apple juice. The two commercial beverages, supplemented with the L. casei cells immobilized in the pumpkin tissue, present a high percentage of the probiotic cell survival (≈80%) after simulated gastrointestinal digestion conditions compared to free L. casei cells. Properties of such beverages are presented in this work.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
PROBIOTICOS
dc.subject
CUCURBITA MOSCHATA
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SUPPLEMENTS
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NON-DAIRY BEVERAGES
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Novel Strategies to Supplement Probiotics to Nondairy Beverages
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-12-21T19:26:06Z
dc.journal.volume
14
dc.journal.pagination
206-299
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Castellanos Fuentes, Adriana Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Genevois, Carolina Elizabeth. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.conicet.paginas
523
dc.source.titulo
Value-Added Ingredients And Enrichments Of Beverages
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