Synbiotic
Mostrando 1-11 de 11 artigos, teses e dissertações.
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1. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk
Abstract This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bi
Food Sci. Technol. Publicado em: 2021-03
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2. Comparative Effect of The Inclusion of Zootechnical Additives in the Feed of Japanese Quails in Two Productive Phases
Abstract This study aimed to evaluate the intestinal morphology, performance and financial analysis of the inclusion of additives in the feed during the productive period of 360 Japanese quails distributed in a completely randomized design in a split plot scheme in time with five treatments and eight repetitions of nine birds each. The treatments were: contr
An. Acad. Bras. Ciênc.. Publicado em: 18/10/2018
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3. Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and vi
Braz. J. Microbiol.. Publicado em: 2018-06
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4. Effects of dietary addition of synbiotic on the performance, carcass traits, and serum parameters of Japanese quails
ABSTRACT This study aimed to evaluate the effects of different levels of synbiotic (Syn) on the growth performance, carcass traits, and serum parameters of Japanese quails. A total of 1,500 (750 male and 750 female) Japanese quails were assigned to five treatments, including the control (basal diet) and basal diets with the addition of 0.1, 0.2, 0.3, and 0.4
R. Bras. Zootec.. Publicado em: 2017-10
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5. Synbiotic preparation with Lactic acid bacteria and inulin as a functional food: In vivo evaluation of microbial activities, and preneoplastic aberrant crypt foci
Abstract Host microbiome and metabolome are associated with the incidence of colorectal cancer (CC), one of the major health problems in developed countries. The pro and prebiotic supplementation helps to improve the host health. Inulin is one such prebiotic used for the enhancement of naïve probiotic bacterial population. This paper explains the impact of
Food Sci. Technol. Publicado em: 29/05/2017
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6. Optimization of synbiotic yogurts with yacon pulp (Smallanthus sonchifolius) and assessment of the viability of lactic acid bacteria
Abstract The aim of this study was check the effects of sugar, yacon pulp and skimmed milk powder in the aroma, flavour, texture, appearance, overall impression and intent to purchase on synbiotic yogurts to optimize the formulation using Response Surface Methodology. The most accepted formulations were subjected to viability tests during 21 days by counting
Food Sci. Technol. Publicado em: 29/05/2017
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7. Desenvolvimento de margarina probiótica e simbiótica: viabilidade do probiótico no produto e resistência in vitro / Development of probiotic and synbiotic margarine: viability of probiotic in the product and in vitro resistance
O presente trabalho teve como objetivo verificar a viabilidade da cepa probiótica Bifidobacterium animalis subsp. lactis Bb-12 incorporado em margarina, suplementada com inulina, concentrado protéico de soro (WPC) e concentrado de caseína (CMP), bem como avaliar as características do produto e a resistência do probiótico às condições simuladas do tr
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 05/11/2010
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8. Development of a synbiotic petit-suissecheese / Desenvolvimento de queijo petit-suissesimbiótico
A associação de ingredientes prebióticos com microrganismos probióticos na elaboração de produtos lácteos pode resultar na obtenção de produtos simbióticos, com os efeitos benéficos dos probióticos, aliado ao estímulo seletivo das bifidobactérias endógenas do cólon. Objetivou-se desenvolver um queijo petit-suisse simbiótico, suplementado com
Publicado em: 2006
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9. Synbiotic fresh cream-cheese / "Desenvolvimento de queijo fresco cremoso simbiótico"
Probióticos são microrganismos vivos que, quando administrados em quantidades adequadas, conferem benefícios à saúde do hospedeiro. Prebióticos são carboidratos não digeríveis que afetam beneficamente o hospedeiro, por estimularem seletivamente a proliferação e/ou atividade de populações de bactérias desejáveis no cólon. Um produto referido c
Publicado em: 2005
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10. Assessment of a new synbiotic preparation in healthy volunteers: survival, persistence of probiotic strains and its effect on the indigenous flora
BioMed Central.
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11. Adhesion of Bifidobacteria to Granular Starch and Its Implications in Probiotic Technologies
Adhesion of 19 Bifidobacterium strains to native maize, potato, oat, and barley starch granules was examined to investigate links between adhesion and substrate utilization and to determine if adhesion to starch could be exploited in probiotic food technologies. Starch adhesion was not characteristic of all the bifidobacteria tested. Adherent bacteria bound
American Society for Microbiology.