Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability
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- 作者：Karina MO dos Santos ; Isabel C de Oliveira ; Marcos AC Lopes ; Ana Paula Gil Cruz ; Flá ; via CA Buriti and Lourdes M Cabral
- 刊名：Journal of the Science of Food and Agriculture
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：97
- 期：4
- 页码：1108-1115
- 全文大小：660K
- ISSN：1097-0010
文摘
Grape pomace is a source of phenolic compounds, which are associated with health benefits in humans. Additionally, fermented dairy foods with probiotics can be good vehicles to deliver these bioactive compounds. The effects of the addition of grape pomace extract (GPE) on the total phenolic (TP) content, physico-chemical characteristics and viability of Lactobacillus acidophilus LA-5 or Lactobacillus rhamnosus HN001 in fermented goat milks prepared with grape juice were investigated.