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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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Articles

Development and characterization of the gummy–supplements, enriched with probiotics and prebiotics

Desarrollo y caracterización de suplementos gomosos enriquecidos con probióticos y prebióticos

Vita LeleDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, LithuaniaORCID Iconhttp://orcid.org/0000-0001-7287-0871
ORCID Icon,
Modestas RuzauskasDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
,
Paulina ZavistanaviciuteDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
,
Renata LaurusieneDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
,
Giedre RimeneDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
,
Dovile KiudulaiteDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
,
Justina TomkeviciuteDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
,
Jovita NemeikstyteDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
,
Rolandas StankeviciusDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
&
Elena BartkieneDepartment of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, LithuaniaCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-3706-1280
ORCID Icon show all
Pages 580-587 | Received 27 Oct 2017, Accepted 24 Jan 2018, Published online: 20 Mar 2018

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Mayara Belorio & Manuel Gómez. (2022) Psyllium: a useful functional ingredient in food systems. Critical Reviews in Food Science and Nutrition 62:2, pages 527-538.
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Articles from other publishers (12)

Shucen Feng, Haitao Wang, Xinping Lin, Huipeng Liang, Sufang Zhang, Yingxi Chen & Chaofan Ji. (2023) Probiotic properties of Lactobacillus plantarum and application in prebiotic gummies. LWT 174, pages 114357.
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Meltem H. Ünal & Derya Arslan. (2022) Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly. Journal of Food Processing and Preservation 46:12.
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Nuntuchporn Kayanna, Inthawoot Suppavorasatit, Wichanee Bankeeree, Pongtharin Lotrakul, Hunsa Punnapayak & Sehanat Prasongsuk. (2022) Production of prebiotic aubasidan-like β-glucan from Aureobasidium thailandense NRRL 58543 and its potential as a functional food additive in gummy jelly. LWT 163, pages 113617.
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Nevzat Konar, Recep Gunes, Ibrahim Palabiyik & Omer Said Toker. (2022) Health conscious consumers and sugar confectionery: Present aspects and projections. Trends in Food Science & Technology 123, pages 57-68.
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Paulina Zavistanaviciute, Egle Zokaityte, Vytaute Starkute, Modestas Ruzauskas, Pranas Viskelis & Elena Bartkiene. (2022) Berry By-Products in Combination with Antimicrobial Lactic Acid Bacteria Strains for the Sustainable Formulation of Chewing Candies. Foods 11:9, pages 1177.
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Ernesta Tolpeznikaite, Modestas Ruzauskas, Renata Pilkaityte, Vadims Bartkevics, Paulina Zavistanaviciute, Vytaute Starkute, Vita Lele, Egle Zokaityte, Erika Mozuriene, Romas Ruibys, Dovile Klupsaite, Antonello Santini & Elena Bartkiene. (2021) Influence of fermentation on the characteristics of Baltic Sea macroalgae, including microbial profile and trace element content. Food Control 129, pages 108235.
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Elena Bartkiene, Egle Zokaityte, Paulina Zavistanaviciute, Ernestas Mockus, Darius Cernauskas, Modestas Ruzauskas, Ernesta Tolpeznikaite & Raquel P. F. Guiné. (2021) Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products. Foods 10:10, pages 2329.
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Dovile Klupsaite, Paulina Zavistanaviciute, Vytaute Sakiene, Vita Lele, Erika Mozuriene, Jolita Klementaviciute, Sonata Sidlauskiene, Vilija Buckiuniene, Ernesta Tolpeznikaite, Romas Ruibys & Elena Bartkiene. (2020) Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed ( MuscuIus gluteus ) quality parameters . International Journal of Food Science & Technology 55:11, pages 3463-3474.
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Elena Bartkiene, Modestas Ruzauskas, Vadims Bartkevics, Iveta Pugajeva, Paulina Zavistanaviciute, Vytaute Starkute, Egle Zokaityte, Vita Lele, Agila Dauksiene, Michael Grashorn, Ludwig E. Hoelzle, Anara Mendybayeva, Raushan Ryshyanova & Romas Gruzauskas. (2020) Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica. Poultry Science 99:8, pages 4065-4076.
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Elena Bartkiene, Vita Lele, Modestas Ruzauskas, Konrad J. Domig, Vytaute Starkute, Paulina Zavistanaviciute, Vadims Bartkevics, Iveta Pugajeva, Dovile Klupsaite, Grazina Juodeikiene, Ruta Mickiene & João Miguel Rocha. (2019) Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation. Microorganisms 8:1, pages 64.
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Luz Abril Herrera-Cazares, Aurea K. Ramírez-Jiménez, Abraham Wall-Medrano, Rocio Campos-Vega, Guadalupe Loarca-Piña, M.L. Reyes-Vega, Pedro Alberto Vázquez-Landaverde & Marcela Gaytán-Martínez. (2019) Untargeted metabolomic evaluation of mango bagasse and mango bagasse based confection under in vitro simulated colonic fermentation. Journal of Functional Foods 54, pages 271-280.
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Zheng Zhao, Taihua Mu & Hongnan Sun. (2019) Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread. Food Chemistry 274, pages 710-717.
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