LITERATURE CITED
- Adebola, O.O., O. Corcoran, and W.A. Morgan. 2014. Synbiotics: The impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics. J. Func. Foods 10:75–84.
- Akın, M.B., M.S. Akın, and Z. Kırmacı. 2007. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chem. 104(1):93–99.
- Alkerwi, A. 2014. Diet quality concept. Nutrition 30(6):613–618.
- AOAC. 2000. Official methods of analysis. 17th ed. Association of Official Analytical Chemists, Washington.
- Aramwit, P., N. Bang, and T. Srichana. 2010. The properties and stability of anthocyanins in mulberry fruits. Food Res. Intl. 43(4):1093–1097.
- Couch, S.C., J.L. Crandell, A.S. Shah, L.M. Dolan, A.T. Merchant, A.D. Liese, J.M. Lawrence, C. Pihoker, and E.J. Mayer-Davis. 2013. Fructose intake and cardiovascular risk factors in youth with type 1 diabetes: SEARCH for diabetes in youth study. Diabetes Res. Clin. Prac. 100(2):265–271.
- Cozma, A.I., J.L. Sievenpiper, R.J. de Souza, L. Chiavaroli, V. Ha, D.D. Wang, A. Mirrahimi, M.E. Yu, A.J. Carleton, M. Di Buono, A.L. Jenkins, L.A. Leiter, T.M.S. Wolever, J. Beyene, C.W.C. Kendall, and D.J.A. Jenkins. 2012. Effect of fructose on glycemic control in diabetes: A systematic review and meta-analysis of controlled feeding trials. Diabetes Care 35(7):1611–1620.
- Davim, S.E. 2007. Desenvolvimento de alimentos funcionais enriquecidos com concentrado e polpa de tubérculos de alcachofra de jerusalém. Trabalho Complementar de Curso. ESAV, Viseu, Portugal.
- Guiné, R.P.F., M.J. Lima, and M.J. Barroca. 2010. Functional components of foods, p. 59–135. In: R.P.F. Guiné. Food, Diet and Health. Past, Present and Future Tendencies. Nova Science Publishers, Inc., New York.
- Huebner, J., R.L. Wehling, and R.W. Hutkins. 2007. Functional activity of commercial prebiotics. Intl. Dairy J. 17(7):770–775.
- Kaur, N., and A.K. Gupta. 2002. Applications of inulin and oligofructose in health and nutrition. J. Biosci. 27(7):703–714.
- Krasaekoopt, W., and S. Watcharapoka. 2014. Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. LWT–Food Sci. Technol. 57(2):761–766.
- Malik, V.S., B.M. Popkin, G.A. Bray, J.-P. Després, W.C. Willett, and F.B. Hu. 2010. Sugar-sweetened beverages and risk of metabolic syndrome and type 2 diabetes: A meta-analysis. Diabetes Care 33(11):2477–2483.
- Osborn, H.M.I. 2003. Carbohydrates. Academic Press, Amsterdam, Netherlands.
- Pala, Ç.U., and A.K. Toklucu. 2013. Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage. LWT–Food Sci. Technol. 50(2):426–431.
- Renuka, B., S.G. Kulkarni, P. Vijayanand, and S.G. Prapulla. 2009. Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics. LWT–Food Sci. Technol. 42(5):1031–1033.
- Reque, P.M., R.S. Steffens, A.Jablonski, S.H. Flôres, A. de O. Rios, and E.V. de Jong. 2014. Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity. J. Food Compos. Anal. 33(1):111–116.
- Saarela, M., K. Hallamaa, T. Mattila-Sandholm, and J. Mättö. 2003. The effect of lactose derivatives lactulose, lactitol and lactobionic acid on the functional and technological properties of potentially probiotic Lactobacillus strains. Intl. Dairy J. 13(4): 291–302.
- Salvatierra, A., P. Pimentel, M.A. Moya-Leon, P.D.S. Caligari, and R. Herrera. 2010. Comparison of transcriptional profiles of flavonoid genes and anthocyanin contents during fruit development of two botanical forms of Fragaria chiloensis ssp. chiloensis. Phytochemistry 71(16):1839–1847.
- Sánchez-Lozada, L.G., M. Le, M. Segal, and R.J. Johnson. 2008. How safe is fructose for persons with or without diabetes? Am. J. Clin. Nutr. 88(5):1189–1190.
- Wang, W.D., and S.-Y. Xu. 2007. Degradation kinetics of anthocyanins in blackberry juice and concentrate. J. Food Eng. 82(3):271–275.
- Yu, J.H., M.-S. Shin, J.R. Lee, J.H. Choi, E.H. Koh, W.J. Lee, J.-Y. Park, and M.-S. Kim. 2014. Decreased sucrose preference in patients with type 2 diabetes mellitus. Diabetes Res. Clin. Prac. 104(2):214–219.