A5052148920- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Gut microbiota and health
- Proteins in Food Systems
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Milk Quality and Mastitis in Dairy Cows
- Food Industry and Aquatic Biology
- Food Chemistry and Fat Analysis
- Microencapsulation and Drying Processes
- Microbial Inactivation Methods
- Food Safety and Hygiene
- Digestive system and related health
- Biochemical Analysis and Sensing Techniques
- Infant Nutrition and Health
- Animal Diversity and Health Studies
- Postharvest Quality and Shelf Life Management
- GABA and Rice Research
- Essential Oils and Antimicrobial Activity
- Ruminant Nutrition and Digestive Physiology
- Date Palm Research Studies
- Hibiscus Plant Research Studies
- Aquaculture Nutrition and Growth
The University of Melbourne
2017-2025
Ecosystem Sciences
2023-2024
United Arab Emirates University
2024
Agriculture and Food
2017-2023
University of Canberra
2020
Victoria University
2015-2019
University of Newcastle Australia
2012-2018
Collaborative Research Group
2018
The University of Sydney
2015-2017
Rajarata University of Sri Lanka
2012-2016
Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through process of replacing or including beneficial bacteria gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese major vehicle delivering probiotics, probiotic delivery have been traditionally associated with these foods. Additionally, many other non-dairy products non-food form capsules, pills tablets also available some forms...
Abstract Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery probiotic bacteria. Caprine (goat) milk also possesses potential successful probiotics, and despite its less appealing flavor in some products, use goat as a carrier has rapidly increased over last decade. This review reports on diversity, applicability, using probiotics to enhance sensory properties milk‐based products. A brief conceptual introduction microorganisms is followed by an account...
The resistance of Bifidobacterium, Lactobacillus, and Bacillus strains with claimed probiotic properties in different food matrices was evaluated. Lactobacillus paracasei PXN 37, acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12, breve 25, subtilis 21, coagulans GBI30 6086 MTCC 5856 were inoculated "requeijão cremoso" cheese, pasteurized orange juice, bread. Further, the counts determined throughout products' shelf-life. Additionally, survival (%), at beginning end their...
Among the waste by-products generated by fruit industry (peels, seeds, and skins), peel constitutes major component. It is estimated that accounts for at least 20% of fresh weight. Fruit peels are considered as sources dietary fiber anticipated to be successfully utilized prebiotics. This study examined chemical composition, functional properties prebiotic effects three tropical (apple, banana mango). The effect was tested using commercial probiotic strains (Lactobacillus rhamnosus, L. casei...
Freeze-dried apple peel powder (Fd-APP) was subjected to in vitro digestion and colonic fermentation evaluate the variations its phenolic composition, bioactivities (antioxidant activity, α-amylase, α-glucosidase inhibition), fecal metabolic outputs. A total of 88 phenolics were tentatively identified, which 51 compounds quantitated Fd-APP sample extracts before digestion, 34 released during subsequent phases digestion. Among these, acids showed highest bio accessibility index (BI) 68%,...