Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage

By C. Martínez-Villaluenga, J. Frías, R. Gómez, C. Vidal-valverde. 2006

89 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/61c9985a2a78fa8922331829aa3a1605a4b62b8b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Mohammadi
2. S. Ibrahim
3. Saeed A. Hayek
4. A. Mortazavian

In Nutrition and Dietetics

1. R. Mohammadi
2. S. Ibrahim
3. Saeed A. Hayek
4. A. Mortazavian

Citations in the corpus

• Current Limitations and Challenges with Lactic Acid Bacteria: A Review (2013, background): “With that aim, raffinose [102], fructooligosaccharides, mannitol, maltodextrin and”
• Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks (2011, background): “(63) Martínez-Villaluenga et al.(74) explored the influence of the addition of raffinose family oligosaccharides (RFOs) extracted from lupin seeds on the survival of B. lactis BB-12 and L. acidophilus LA-5 in fermented milk during 21 days of storage in refrigerated conditions(1, 7, 14, and 21 days).”