In vitro simulated digestion and fermentation of synbiotic ice-cream supplemented with passion fruit peel–extracted pectin and probiotic strains: effects on probiotic viability, microbiota composition, and metabolic activity
- DOI
- 10.1016/j.foodres.2026.119885
- Published
- 2026-10
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119885,
title = {In vitro simulated digestion and fermentation of synbiotic ice-cream supplemented with passion fruit peel–extracted pectin and probiotic strains: effects on probiotic viability, microbiota composition, and metabolic activity},
author = {Rattanaporn Pimisa and Silvia Arboleya and Alejandra Rey-Mariño and Noraphat Hwanhlem and Miguel Gueimonde},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119885},
url = {https://doi.org/10.1016/j.foodres.2026.119885}
}RIS
TY - JOUR TI - In vitro simulated digestion and fermentation of synbiotic ice-cream supplemented with passion fruit peel–extracted pectin and probiotic strains: effects on probiotic viability, microbiota composition, and metabolic activity AU - Rattanaporn Pimisa AU - Silvia Arboleya AU - Alejandra Rey-Mariño AU - Noraphat Hwanhlem AU - Miguel Gueimonde PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119885 UR - https://doi.org/10.1016/j.foodres.2026.119885 ER -
APA
Pimisa, R., Arboleya, S., Rey-Mariño, A., Hwanhlem, N., & Gueimonde, M. (2026). In vitro simulated digestion and fermentation of synbiotic ice-cream supplemented with passion fruit peel–extracted pectin and probiotic strains: effects on probiotic viability, microbiota composition, and metabolic activity. Food Research International. https://doi.org/10.1016/j.foodres.2026.119885
Source records
- crossref · retrieved 2026-09-27T16:01:00.351Z