Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Mei Zhi Alcine Chan"'
Publikováno v:
Fermentation, Vol 9, Iss 3, p 219 (2023)
Amid trends in non-dairy probiotic foods and functional coffees, it is timely to develop a high-count probiotic, fermented coffee beverage. Here, we aimed to enhance the viabilities of different probiotic lactobacilli strains in coffee brews by co-cu
Externí odkaz:
https://doaj.org/article/326f346b88484cc6920f8b5d57b2688e
Autor:
Mei Zhi Alcine Chan, Shao-Quan Liu
Publikováno v:
Current Opinion in Food Science. 43:216-224
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed1b6393e91d2674f888eeb0aac95014
https://doi.org/10.1016/j.cofs.2021.12.009
https://doi.org/10.1016/j.cofs.2021.12.009
Autor:
Shao-Quan Liu, Mei Zhi Alcine Chan
Publikováno v:
Trends in Food Science & Technology. 119:227-242
Background The past decade has seen probiotics being incorporated into non-dairy food matrices at a proliferating rate. Concurrently, functional coffees fortified with cannabidiol, l -theanine, turmeric etc. have emerged. As non-dairy probiotic foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d59f2560fbff5293f4e412c443d9885
https://doi.org/10.1016/j.tifs.2021.11.030
https://doi.org/10.1016/j.tifs.2021.11.030
Publikováno v:
Probiotics and Prebiotics in Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dabdef4924c22302e2c5dd17f0f3ab3b
https://doi.org/10.1016/b978-0-12-819662-5.00004-5
https://doi.org/10.1016/b978-0-12-819662-5.00004-5
Autor:
Marzia Albenzio, Cleide Oliveira de Almeida Møller, Rahul Kumar Anurag, S. Mithul Aravind, Patricia Burns, Flávia Aline Andrade Calixto, Débora Andreia Campos, Mariangela Caroprese, S. Chakkaravarthi, Mei Zhi Alcine Chan, Maria Giovanna Ciliberti, Carlos Humberto Corassin, Adriano G. Cruz, Juliana Saraiva dos Anjos, Maria Carmela Kasnowski Holanda Duarte, Erick A. Esmerino, Eliana de Fátima Marques de Mesquita, Mounir Ferchichi, Lucia Figliola, Mônica Q. Freitas, Flávia Furlaneto, Jonas T. Guimarães, Murni Halim, Elena S. Inguglia, Marcos Invernici, Erhan Keyvan, Débora Lemos Lino, Shao-Quan Liu, Luciana Prado Maia, Mario Roberto Marostica Junior, Michel Reis Messora, Khurram Muaz, Carlos Augusto Fernandes de Oliveira, Arthur C. Ouwehand, Roberto de Paula do Nascimento, Maria Manuela Pintado, Fergal P. Rattray, Leonardo Rios-Solis, Ramon S. Rocha, Sérgio Salvador, Antonella Santillo, Hugo Scudino, Swati Sethi, Pedro Henrique Felix Silva, Arturo B. Soro, Milena Barcza Stockler-Pinto, Rodrigo Takata, Nur Imanina Abdullah Thaidi, Brijesh K. Tiwari, Mingzhan Toh, Gabriel Vinderola, Glenise Bierhalz Voss, Mohamed Zommiti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa6690aa6bdedf561785ae656227fd7e
https://doi.org/10.1016/b978-0-12-819662-5.09994-8
https://doi.org/10.1016/b978-0-12-819662-5.09994-8
Publikováno v:
International Journal of Food Microbiology. 350:109229
Amidst rising demand for non-dairy probiotic foods, and growing interest in coffees with added functionalities, it would be opportune to ferment coffee brews with probiotics. However, challenges exist in maintaining probiotic viability in high-moistu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::820d46f18710baf684c08dec9fe17cf8
https://doi.org/10.1016/j.ijfoodmicro.2021.109229
https://doi.org/10.1016/j.ijfoodmicro.2021.109229
Publikováno v:
Food microbiology. 82
Amidst the rising popularity of craft beers, it would be opportune to develop a novel, unfiltered and unpasteurized sour beer with high probiotic live counts. However, as beer typically contains hop iso-α-acids that prevent the growth and survival o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23e95c140874573411f34c08e04b33f7
https://pubmed.ncbi.nlm.nih.gov/31027817
https://pubmed.ncbi.nlm.nih.gov/31027817
Publikováno v:
Food Research International. 137:109746
Amidst rising interest in non-dairy probiotic foods, and growing global coffee consumption patterns, it would be opportune to ferment coffee brews with probiotics, yet it remains unexplored. In this study, we aimed to develop a fermented coffee bever
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d70351c4cbc94ffb5df21e09d4db9f89
https://doi.org/10.1016/j.foodres.2020.109746
https://doi.org/10.1016/j.foodres.2020.109746