Development of a Synbiotic Low-Calorie Beverage Made from Soy and Yacon Extracts

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Development of a Synbiotic Low-Calorie Beverage Made from Soy and Yacon Extracts"
written by Marla Simone Jovenasso Manzoni, Daniela Cardoso Umbelino Cavallini, Nadiége Dourado Pauly-Silveira, Mariana Nougalli Roselino, Elizeu Antonio Rossi,
published by Food and Nutrition Sciences, Vol.3 No.11, 2012

has been cited by the following article(s):

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[1]	Kombucha based synbiotic beverage using Yacon (Smallanthus sonchifolius) as a fermentation substrate: development and sensorial analysis
	Food Research, 2021

[2]	Review on potential non‐dairy synbiotic beverages: A preliminary approach using legumes
	2020

[3]	Development and Characterization of an Enzyme Membrane Reactor for Fructo-Oligosaccharide Production
	2019

[4]	Production of Fermented Red Beet Juice using Probiotic Lactobacilli Bacteria
	Ann Trop Med & Public Health, 2019

[5]	Development of fortified bakery products based on kokoro, a traditional Nigerian snack
	2018

[6]	The role of selenium in nutrition–A review
	Acta Universitatis Sapientiae, Alimentaria, 2018

[7]	Development of fortified bakery products based on, a traditional Nigerian snack
	Acta Universitatis …, 2018

[8]	Consumption effect of a synbiotic beverage made from soy and yacon extracts containing Bifidobacterium animalis ssp. lactis BB-12 on the intestinal polyamine …
	Food Research International, 2017

[9]	Applications of prebiotics in food industry: A review
	Food Science and Technology International, 2017

[10]	Consumption effect of a synbiotic beverage made from soy and yacon extracts containing Bifidobacterium animalis ssp. lactis BB-12 on the intestinal polyamine …
	Food Research International, 2017

[11]	Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
	Food Science and Technology (Campinas), 2016

[12]	Development of synbiotic beverage from beetroot juice using beneficial probiotic Lactobacillus Casei 431
	2016

[1]	Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes International Journal of Food Science & Technology, 2021 DOI:10.1111/ijfs.14779

[2]	Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes International Journal of Food Science & Technology, 2020 DOI:10.1111/ijfs.14779

[3]	Development and Characterization of an Enzyme Membrane Reactor for Fructo-Oligosaccharide Production Membranes, 2019 DOI:10.3390/membranes9110148

[4]	Development and Characterization of an Enzyme Membrane Reactor for Fructo-Oligosaccharide Production Membranes, 2019 DOI:10.3390/membranes9110148

[5]	Development of fortified bakery products based on kokoro, a traditional Nigerian snack Acta Universitatis Sapientiae, Alimentaria, 2018 DOI:10.2478/ausal-2018-0009

[6]	Development of fortified bakery products based on kokoro, a traditional Nigerian snack Acta Universitatis Sapientiae, Alimentaria, 2018 DOI:10.2478/ausal-2018-0009

[7]	Development of fortified bakery products based on kokoro, a traditional Nigerian snack Acta Universitatis Sapientiae, Alimentaria, 2018 DOI:10.2478/ausal-2018-0009

[8]	Consumption effect of a synbiotic beverage made from soy and yacon extracts containing Bifidobacterium animalis ssp. lactis BB-12 on the intestinal polyamine concentrations in elderly individuals Food Research International, 2017 DOI:10.1016/j.foodres.2017.06.005

[9]	Consumption effect of a synbiotic beverage made from soy and yacon extracts containing Bifidobacterium animalis ssp. lactis BB-12 on the intestinal polyamine concentrations in elderly individuals Food Research International, 2017 DOI:10.1016/j.foodres.2017.06.005

[10]	Applications of prebiotics in food industry: A review Food Science and Technology International, 2017 DOI:10.1177/1082013217721769

[11]	Consumption effect of a synbiotic beverage made from soy and yacon extracts containing Bifidobacterium animalis ssp. lactis BB-12 on the intestinal polyamine concentrations in elderly individuals Food Research International, 2017 DOI:10.1016/j.foodres.2017.06.005

[12]	Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks Food Science and Technology, 2016 DOI:10.1590/1678-457X.6813

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