Impact of different prebiotics on ultrasound-treated nopal cladode (Opuntia dillenii) beverages.

Autor: de Araújo JMD; Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Paraíba, Brazil; Post Graduate Program in Food Science and Technology, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil., Magnani M; Post Graduate Program in Food Science and Technology, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil; Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil., da Costa WKA; Post Graduate Program in Food Science and Technology, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil., Barão CE; Federal Institute of Education Science and Technology of Parana (IFPR), Paranavaí, Paraná, Brazil., Pimentel TC; Federal Institute of Education Science and Technology of Parana (IFPR), Paranavaí, Paraná, Brazil., Dos Santos Lima M; Department of Food Technology, Federal Institute of the Sertão of Pernambuco, Petrolina, Pernambuco (IFSertãoPE), Petrolina, Brazil., de Oliveira MEG; Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil., de Magalhães Cordeiro AMT; Center of Technology and Regional Development, Federal University of Paraiba, Campus V, João Pessoa, Paraíba, Brazil., de Souza Aquino J; Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Paraíba, Brazil; Post Graduate Program in Food Science and Technology, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil; Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), João Pessoa, Paraíba, Brazil. Electronic address: jailane.aquino@academico.ufpb.br.

Publikováno v: Food chemistry [Food Chem] 2024 Oct 23; Vol. 464 (Pt 2), pp. 141721. Date of Electronic Publication: 2024 Oct 23.