Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols
Mariana S. Lingua, Magali Gies, A.M. Descalzo, Adrien Servent, Roxana Páez, María V. Baroni, Jesica E. Blajman, Claudie Dhuique‐Mayer
Topics & Concepts
Food scienceProbioticFunctional foodChemistryPhytosterolFermentationPolyphenolAntioxidantLipid oxidationCarotenoidAntioxidant capacityFood preservationBiologyBiochemistryGeneticsBacteriaProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsProbiotics and Fermented Foods