Premium
Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion
Author(s) -
Pena Fabíola L,
Souza Mariana C,
Valle Maria Carolina P R,
Bezerra Rosangela M N,
Rostagno Maurício A,
Antunes Adriane E C
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12735
Subject(s) - food science , chemistry , polyphenol , oxygen radical absorbance capacity , streptococcus thermophilus , digestion (alchemy) , gallic acid , bifidobacterium animalis , probiotic , antioxidant , fermentation , trolox , bifidobacterium , biochemistry , lactobacillus , bacteria , antioxidant capacity , chromatography , biology , genetics
The functional potential of a new fermented milk containing probiotic ( Bifidobacterium animalis subsp. lactis ) and pomegranate juice and evaluation of antioxidant potential, probiotic survival and bioavailability of phenolic compounds.