The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics

KS Swanson, GR Gibson, R Hutkins… - Nature Reviews …, 2020‏ - nature.com
Abstract In May 2019, the International Scientific Association for Probiotics and Prebiotics
(ISAPP) convened a panel of nutritionists, physiologists and microbiologists to review the …

Review on factors affecting and control of post-acidification in yoghurt and related products

GK Deshwal, S Tiwari, A Kumar, RK Raman… - Trends in Food Science …, 2021‏ - Elsevier
Background Yoghurt and related products relish vast consumption pattern worldwide. The
quality of such products depreciates during chilled-chain storage and transportation due to …

Fermented beverages with health-promoting potential: Past and future perspectives

AJ Marsh, C Hill, RP Ross, PD Cotter - Trends in food science & technology, 2014‏ - Elsevier
Highlights•Traditional fermented beverages are reviewed.•Microbiology and probiotic
potential of beverages are considered.•Recent developments in novel probiotic beverage …

Importance of food in probiotic efficacy

R Ranadheera, SK Baines, MC Adams - Food research international, 2010‏ - Elsevier
Foods are carriers for the delivery of probiotics to the human body. In addition, foods help to
buffer the probiotic through the gastrointestinal tract, regulate their colonization and contain …

Probiotic dairy-based beverages: A review

N Turkmen, C Akal, B Özer - Journal of Functional Foods, 2019‏ - Elsevier
This review primarily focuses on the technology of commercially available milk-based
probiotic beverages including acidophilus milk, bifidus milk, acidophilus-yeast milk …

A Review of the Advancements in Probiotic Delivery: Conventional vs. Non-conventional Formulations for Intestinal Flora Supplementation

M Govender, YE Choonara, P Kumar, LC du Toit… - Aaps …, 2014‏ - Springer
Probiotic delivery systems are widely used nutraceutical products for the supplementation of
natural intestinal flora. These delivery systems vary greatly in effectiveness to exert health …

Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

T Demirci, K Aktaş, D Sözeri, Hİ Öztürk… - Journal of Functional …, 2017‏ - Elsevier
Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2,
3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The …

Probiotics in Food and Agricultural Science

D Song, S Ibrahim, S Hayek - Probiotics, 2012‏ - books.google.com
Probiotic foods are a group of functional foods with growing market shares and large
commercial interest [1]. Probiotics are live microorganisms which when administered in …

Technology and potential applications of probiotic encapsulation in fermented milk products

S Iravani, H Korbekandi, SV Mirmohammadi - Journal of food science and …, 2015‏ - Springer
Fermented milk products containing probiotics and prebiotics can be used in management,
prevention and treatment of some important diseases (eg., intestinal-and immune …

Comparative effects of the single and binary probiotics of Lacticaseibacillus casei Zhang and Bifidobacterium lactis V9 on the growth and metabolomic profiles in …

C Peng, G Yao, Y Sun, S Guo, J Wang, XF Mu… - Food Research …, 2022‏ - Elsevier
In the present study, comparative effects of the single and binary probiotics of
Lacticaseibacillus casei Zhang (L. casei Zhang) and Bifidobacterium lactis V9 (B. lactis V9) …