Functional Foods. Группа авторов

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Neeraj, G., Ravi, S., Somdutt, R., Ravi, S.K., Kumar, V.V.: Immobilized inulinase: a new horizon of paramount importance driving the production of sweetener and prebiotics. Crit. Rev. Biotechnol. 38, 409–422 (2018). https://doi.org/10.1080/07388551.2017.1359146

      40. Quezada, M.P., Salinas, C., Gotteland, M., Cardemil, L.: Acemannan and fructans from Aloevera ( Aloe barbadensis Miller) plants as novel prebiotics. J. Agric. Food Chem. 65, 10029–10039 (2017). https://doi.org/10.1021/acs.jafc.7b04100

      41. Okolie, C.L., C. K. Rajendran, S.R., Udenigwe, C.C., Aryee, A.N.A., Mason, B.: Prospects of brown seaweed polysaccharides (BSP) as prebiotics and potential immunomodulators. J. Food Biochem. 41, e12392 (2017). https://doi.org/10.1111/jfbc.12392

      43. Duarte, F.N.D., Rodrigues, J.B., da Costa Lima, M., Lima, M. dos S., Pacheco, M.T.B., Pintado, M.M.E., de Souza Aquino, J., de Souza, E.L.: Potential prebiotic properties of cashew apple ( Anacardium occidentale L.) agro-industrial byproduct on Lactobacillus species. J. Sci. Food Agric. 97, 3712–3719 (2017). https://ZZdoi.orgZ10.1002Zjsfa.8232

      44. Mano, M.C.R., Neri-Numa, I.A., da Silva, J.B., Paulino, B.N., Pessoa, M.G., Pastore, G.M.: Oligosaccharide biotechnology: an approach of prebiotic revolution on the industry. Appl. Microbiol. Biotechnol. 102, 17–37 (2018). https://ZZdoi.orgZ10.1007Zs00253-017-8564-2

      45. Karimi, R., Azizi, M.H., Ghasemlou, M., Vaziri, M.: Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review. Carbohydr. Polym. 119, 85–100 (2015). https://doi.org/10.1016/j.carbpol.2014.11.029

      46. Mensink, M.A., Frijlink, H.W., van der Voort Maarschalk, K., Hinrichs, W.L.J.J.: Inulin, a flexible oligosaccharide. II: Review of its pharmaceutical applications. Carbohydr. Polym. 134, 418–428 (2015). https://doi.org/10.1016/j.carbpol.2015.08.022

      47. Dantas, A., Verruck, S., Balthazar, C.F., Esmerino, E.A., Guimarães, J.T., Rocha, R.S., Pimentel, T.C., Cruz, A.G. da, Prudencio, E.S.: Inovaçôes no Desenvolvimento de Derivados Lácteos Probióticos, Prebióticos e Simbióticos. In: Cruz, A.G. da, Prudencio, E.S., Esmerino, E.A., Pimentel, T.C., Zacarchenco, P.B., Alves, A.T.S. e, and Leila Maria Spadoti (eds.) Inovaçôes e Avanços em Ciência e Tecnologia de Leite e Derivados. pp. 215–236. Editora Setembro, São Paulo, SP (2019).

      48. Debon, J., Prudêncio, E.S., Petrus, J.C.C., Fritzen-Freire, C.B., Müller, C.M.O., Amboni, R.D. de M.C., Vieira, C.R.W.: Storage stability of prebiotic fermented milk obtained from permeate resulting of the microfiltration process. LWT - Food Sci. Technol. 47, 96–102 (2012). https://doi.org/https://doi.org/10.1016/j.lwt.2011.12.029

      49. Guimarães, J.T., Silva, E.K., Costa, A.L.R., Cunha, R.L., Freitas, M.Q., Meireles, M.A.A., Cruz, A.G.: Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization. Food Hydrocoll. 77, 787–795 (2018). https://ZZdoi.orgZhttps:ZZdoi.orgZ10.1016Zj.foodhyd.2017.11.021

      50. Balthazar, C.F., Conte Júnior, C.A., Moraes, J., Costa, M.P., Raices, R.S.L., Franco, R.M., Cruz, A.G., Silva, A.C.O.: Physicochemical evaluation of sheep milk yogurts containing different levels of inulin. J. Dairy Sci. 99, 4160–4168 (2016). https://ZZdoi.orgZhttps:ZZdoi.orgZ10.3168Zjds.2015-10072

      52. Kip, P., Meyer, D., Jellema, R.H.: Inulins improve sensoric and textural properties of low-fat yoghurts. Int. Dairy J. 16, 1098–1103 (2006). https://doi.org/10.1016/J.IDAIRYJ.2005.10.011

      53. àGuven, M., Yasar, K., Karaca, O.B., Hayaloglu, A.A.,: The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture - GUVEN - 2005 - International Journal of Dairy Technology - Wiley Online Library. Int. J. Dairy Technol. 58, 180–184 (2005). https://doi.org/10.1111/j.1471-0307.2005.00210.x

      54. Aryana, K.J., Plauche, S., Rao, R.M., McGrew, P., Shah, N.P.: Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus. J. Food Sci. 72, M79-84 (2007). https://doi.org/10.1111/j.1750-3841.2007.00302.x

      55. àPaseephol, T., Small, D.M., Sherkat, F.,: Rheology and texture of set yogurt as affected by inulin addition. J. Texture Stud. 617–634 (2008). https://doi.org/10.1111/j.1745-4603.2008.00161.x

      56. Cruz, A.G., Cavalcanti, R.N., Guerreiro, L.M.R., Sant’Ana, A.S., Nogueira, L.C., Oliveira, C.A.F., Deliza, R., Cunha, R.L., Faria, J.A.F., Bolini, H.M.A.: Developing a prebiotic yogurt: rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology. J. Food Eng. 114, 323–330 (2013). https://doi.org/https://doi.org/10.1016/j.jfoodeng.2012.08.018

      57. Sanz, T., Salvador, A., Jiménez, A., Fiszman, S.M.: Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance. Eur. Food Res. Technol. 227, 1515–1521 (2008). https://doi.org/10.1007/s00217-008-0874-2

      58. àStafollo, M.D., Bertola, N., Martino, M., Bevilacqua, A.,: Influence of dietary fiber addition on sensory and rheological properties of yogurt. Int. Dairy J. 14, 263–268 (2004). https://doi.org/https://doi.org/10.1016/j.idairyj.2003.08.004

      59. Balthazar, C.F., Silva, H.L.A., Cavalcanti, R.N., Esmerino, E.A., Cappato, L.P., Abud, Y.K.D., Moraes, J., Andrade, M.M., Freitas, M.Q., Sant’Anna, C., Raices, R.S.L., Silva, M.C., Cruz, A.G.: Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study. J. Funct. Foods. 35, 564–573 (2017). https://doi.org/10.1016/j.jff.2017.06.004

      60. Akbari, M., Eskandari, M.H., Niakosari, M., Bedeltavana, A.: The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream. Int. Dairy J. 57, 52–55 (2016). https://doi.org/10.1016/J.IDAIRYJ.2016.02.040

      61. Soukoulis, C., Lebesi, D., Tzia, C.: Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena. Food Chem. 115, 665–671 (2009).

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