Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics
Juliana Yumi Suzuki, Marcos Edgar Herkenhoff, Oliver Brödel, Ana Clara Candelaria Cucick, Marcus Frohme, Susana Marta Isay Saad
Topics & Concepts
Food scienceFermentationChemistryProbioticLactobacillus paracaseiPulp (tooth)Bifidobacterium animalisSugarAromaFlavorBifidobacteriumBiologyLactobacillusBacteriaPathologyMedicineGeneticsBotanical Research and ApplicationsMicrobial Metabolites in Food BiotechnologyMicroencapsulation and Drying Processes