Search
Now showing items 41-42 of 42
Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly
(MDPI, 17.08.2023)
Background: This study aimed to develop a highly consumable collagen-containing bar that contributes to enriching the diets of elderly individuals, in terms of energy and nutrients. Method: For this purpose, five different ...
Fermentation of Commercial Resistant Starch Products by Lactic Acid Bacteria Isolated from Various Foods
(Instituto de Tecnologia do Paraná-Tecpar, 2023)
This study was aimed to evaluate the capacity of lactic acid bacteria to use commercial resistant starch types as prebiotics. In addition, the prebiotic capacities of resistant starch types were compared. Among the ...