Determination of the effects of novel paraprobiotic supplement of Lactobacillus plantarum on soy dairy-free beverage by physicochemical, antioxidant, sensory analyses, and Raman spectroscopy technique [0.03%]
基于理化、抗氧化、感官分析及拉曼光谱技术评定植物乳杆菌新型para-益生菌补充剂对豆奶饮品的影响
Inas Zahidah,Sibel Bölek,Özlem Türksoy Terzioğlu et al.
Inas Zahidah et al.
The results indicate that paraprobiotic addition significantly increased (p < 0.05) the antioxidant activity (75.44 ± 0.23 µmol TE/g sample), total phenolic content (834.32 ± 6.69 mg GAE/g), protein (3.28 ± 0.18%), fat (2.35 ± 0.06), and ash content (0.57 ± 0.08).
Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt [0.03%]
益生菌和类益生菌添加对酸奶微生态、生化及物理特性影响的比较研究
Mitra Molaee Parvarei,Mohammad Reza Fazeli,Amir M Mortazavian et al.
Mitra Molaee Parvarei et al.
Paraprobiotics are inactivated probiotics that exert various health and technological benefits making them suitable for production of functional yogurt. In the present study, probiotic yogurt containing Lactobacillus acidophilus ATCC SD 522...