Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods

By E. Minelli, A. Benini, M. Marzotto, A. Sbarbati, O. Ruzzenente, R. Ferrario, H. J. Hendriks, F. Dellaglio. 2004

168 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/cf2555ebe6125d8837a8c7e492c67841e43bc13f

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In Nutrition and Dietetics

1. F. Xavier Malcata
2. André Gomes

Citations in the corpus

• The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices (2011, background): “…bacteria as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei have driven their tentative incorporation into dairy foods (Minelli et al., 2004); those benefits include active digestion capacity (thus contributing to improved digestibility and nutritional properties…”