Sandra Garcia

TL;DR: In this paper, the authors evaluated the effect of the supplementation of clarified apple juice with probiotic Lactobacillus paracasei ssp. and/or oligofructose (prebiotic and sugar substitute) on the physicochemical characteristics, probiotic viability and on the acceptability during refrigerated storage in plastic or glass packages.

TL;DR: The ability of different lactic acid bacteria (LAB) strains to inhibit fungal development and remove mycotoxin deoxynivalenol in vitro is evaluated.

TL;DR: Fermentation of juçara pulp resulted in a significant increase in numbers of bifidobacteria after a 24h fermentation compared to a negative control; however, human studies are necessary to prove its efficacy.

TL;DR: Fermented chicken sausages produced with standard amounts of corn oil, reduced amounts ofcorn oil, and inulin as a partial oil replacement remained stable without a significant loss of physical, chemical, microbiological, or sensory attributes during storage at 4 °C for 45 days.

TL;DR: In this paper, the survival of Lactobacillus casei (LC-1) when adhered to four different dehydrated prebiotic fibers was evaluated, including oat bran with 9% β-glucan and green banana flour.