Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption (2024)
- Authors:
- USP affiliated authors: FABI, JOÃO PAULO - FCF ; FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF ; SAAD, SUSANA MARTA ISAY - FCF ; CUCICK, ANA CLARA CANDELARIA - FCF ; FROTA, ELIONIO GALVÃO - FCF ; SUZUKI, JULIANA YUMI - FCF ; NASCIMENTO, KAREN REBOUÇAS - FCF
- Unidade: FCF
- DOI: 10.1016/j.ijfoodmicro.2024.110895
- Subjects: PROBIÓTICOS; SORO DE LEITE; SUBPRODUTOS COMO ALIMENTO; FRUTAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: International Journal of Food Microbiology
- ISSN: 0168-1605
- Volume/Número/Paginação/Ano: v. 425, p. 1-15 art. 110895, 2023
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
CUCICK, Ana Clara Candelaria et al. Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption. International Journal of Food Microbiology, v. 425, p. 1-15 art. 110895, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.ijfoodmicro.2024.110895. Acesso em: 11 fev. 2026. -
APA
Cucick, A. C. C., Obermaier, L., Frota, E. G., Suzuki, J. Y., Nascimento, K. R., Fabi, J. P., et al. (2024). Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption. International Journal of Food Microbiology, 425, 1-15 art. 110895. doi:10.1016/j.ijfoodmicro.2024.110895 -
NLM
Cucick ACC, Obermaier L, Frota EG, Suzuki JY, Nascimento KR, Fabi JP, Rychlik M, Franco BDG de M, Saad SMI. Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption [Internet]. International Journal of Food Microbiology. 2024 ; 425 1-15 art. 110895.[citado 2026 fev. 11 ] Available from: https://dx.doi.org/10.1016/j.ijfoodmicro.2024.110895 -
Vancouver
Cucick ACC, Obermaier L, Frota EG, Suzuki JY, Nascimento KR, Fabi JP, Rychlik M, Franco BDG de M, Saad SMI. Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption [Internet]. International Journal of Food Microbiology. 2024 ; 425 1-15 art. 110895.[citado 2026 fev. 11 ] Available from: https://dx.doi.org/10.1016/j.ijfoodmicro.2024.110895 - Food by-products as substrates for growth and folate production by commercial probiotic strains
- Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions
- Impact of folate bio-enriched fermented beverage on vitamin D receptor and folate transporters expression in the colon: insights from in vitro and in vivo studies
- Soluble compounds from grape by-products as boosters for folate (Vitamin b9) production by Streptococcus thermophilus th-4 and Bifidobacterium longum subsp. infantis BB-02
- Assessing a fermented whey beverage Biofortified with folate as a potential folate source for humans
- Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains
- Acidification kinetics and folate (Vitamin B9) production by commercial probiotic strains underdifferent cultivation conditions
- Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics
- Pitaya fermentada com probióticos ativa gene que previne inflamações no intestino
- B-Group vitamins as potential prebiotic candidates: their effects on the human gut microbiome
Informações sobre o DOI: 10.1016/j.ijfoodmicro.2024.110895 (Fonte: oaDOI API)
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