Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics (2024)
- Authors:
- USP affiliated authors: SAAD, SUSANA MARTA ISAY - FCF ; SUZUKI, JULIANA YUMI - FCF ; HERKENHOFF, MARCOS EDGAR - FCF ; CUCICK, ANA CLARA CANDELARIA - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodres.2024.114820
- Subjects: PROBIÓTICOS; PREBIÓTICOS; METABOLÔMICA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 192, p. 1-15 art. 114820, 2024
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SUZUKI, Juliana Yumi et al. Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics. Food Research International, v. 192, p. 1-15 art. 114820, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2024.114820. Acesso em: 27 dez. 2025. -
APA
Suzuki, J. Y., Herkenhoff, M. E., Brödel, O., Cucick, A. C. C., Frohme, M., & Saad, S. M. I. (2024). Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics. Food Research International, 192, 1-15 art. 114820. doi:10.1016/j.foodres.2024.114820 -
NLM
Suzuki JY, Herkenhoff ME, Brödel O, Cucick ACC, Frohme M, Saad SMI. Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics [Internet]. Food Research International. 2024 ; 192 1-15 art. 114820.[citado 2025 dez. 27 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.114820 -
Vancouver
Suzuki JY, Herkenhoff ME, Brödel O, Cucick ACC, Frohme M, Saad SMI. Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics [Internet]. Food Research International. 2024 ; 192 1-15 art. 114820.[citado 2025 dez. 27 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.114820 - 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
- Probiotic viability and their effects on the content of betacyanin and volatilecompounds in fermented red purple pitaya pulp (Hylocereus sp.)
- Food by-products as substrates for growth and folate production by commercial probiotic strains
- 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
- Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour
- Evaluation of fermented milk with cashew (Anacardium occidentale) byproduct using the simulator of the human intestinal microbial ecosystem (SHIME®)
- Desenvolvimento de uma cerveja probiótica com reutilização de dry-hopping e levedura
- The utilization of a by-product from dry-hopped beer as a sustainable alternative for sour beer with probiotic fermentation
- Prebiotic and probiotic potential of fermented milk with cashew (Anacardium occidentale) by-products evaluated in in microbiome model
- Pitaya fermentada com probióticos ativa gene que previne inflamações no intestino
Informações sobre o DOI: 10.1016/j.foodres.2024.114820 (Fonte: oaDOI API)
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