Litcius/Paper detail

High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity

Caíque dos Santos Rocha, Marciane Magnani, Suellen Jensen Klososki, Vanessa Aparecida Marcolino, Marcos dos Santos Lima, Mônica Q. Freitas, Andresa Carla Feihrmann, Carlos Eduardo Barão, Tatiana Colombo Pimentel

2023Food Research International24 citationsDOI

Topics & Concepts

Food sciencePasteurizationProbioticFermentationChemistryLactobacillus caseiFatty acidLactic acidBiochemistryBiologyBacteriaGeneticsNuts composition and effectsMeat and Animal Product QualityProteins in Food Systems
High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity | Litcius