Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure

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• 作者：Rosâ ; ngela Maria Moreira^a ; Maurilio Lopes Martins^a ; ^{maurilio.martins@ifsudestemg.edu.br} ; Bruno Ricardo de Castro Leite Jú ; nior^b ; Eliane Maurí ; cio Furtado Martins^a ; Afonso Mota Ramos^c ; Marcelo Cristianini^b ; André ; Narvaes da Rocha Campos^a ; Paulo Cé ; sar Stringheta^c ; Vanessa Riani Olmi Silva^a ; John Warnens Canuto^a ; Dairo Cabral de Oliveira^a ; Danielle Cunha de Souza Pereira^a
• 关键词：Tropical fruits ; Functional food ; Probiotic ; Pasteurization ; High isostatic pressure
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：259-268
• 全文大小：679 K
• 卷排序：77

文摘

High isostatic pressure process did not cause a change in the anthocyanin content. The levels of the Lactobacillus rhamnosus GG being above 108 CFU/mL during the 30 days at 4 °C. The addition of Lactobacillus rhamnosus GG to the juice did not affect its acceptance. The consumers preferred the juice processed by high isostatic pressure.