References:
Aspri, M., Papademas, P. and Tsaltas, D., 2020. Review on non-dairy probiotics and their use in non-dairy based products. Fermentation, pp.6-30.
Ayaseh, A., Taban, H. and Yari Khosroshahi, A., 2017. Production of probiotic carrot juice with using of Lactococcus lactis. Journal of Food Industry Research,27(4),pp.183-191[In Persian].
Babaei, M., Hashemiravan, M. and Pourahmad, R. 2018. Production of probiotic beverage based on tomato juice and mixture of sweet pepper, celery and coriander juices. Journal of Food Science and Technology,47(5),pp.331-341[In Persian].
Betoret, E., Betoret., N., Vidal, D. and Fito, P., 2011 .Functional foods development: Trends
and Technologies. Trends in Food Science & Technology, 22, pp.498-508.
Bornet, F. R. J., Brouns. F, Tashiro. F. and Duvillier.V., 2002. Nutritional aspects of short-chain fructooligosaccharides: natural occurrence, chemistry, physiology and health implications. Digestive and Liver Disease, 34(2), pp.111-120..
Dana. M, Moraru .M, Bleoanca. I . and Segal, R., 2007. Probiotic vegetable juices. Food Technology, pp. 87 – 91.
Dogahe, K. H., Darani K. K., Tofighi, A., Dadgar, M. and Mortazavian, A. M., 2015. Effectof process variables on survival of bacteria in probiotics enriched pomegranate juice. British Biotechnology Journal, 5(1), pp.37-50.
Dowlatabadi, M., Mokhtarian, M., Mortazavi, S.A. and Elhami Rad, A.H., 2016. Investigation of multilayer encapsulation by method of external gelation on the survival of probiotic bacteria undergoing orange juice pasteurization. Iranian Journal of Nutrition Sciences and Food Technology, 11(3), pp. 93- 102[In Persian].
Ghazavi, N., Moshtaghi, H., Bonyadian, M. and Abedi, R., 2018. Using Lactobacillus acidophilus in production of probiotic pomegranate juice. Journal of Food Science and Technology, 77(15), pp.99-107 [In Persian].
Godward .G. and Kailasapathy. K., 2003. Viability and survival of free, encapsulated and co-encapsulated probiotic bacteria in yoghurt.Milk Science International, 58, pp.396-399.
Haissa. R.C., Flavia .C.A ., Buriti. Inor. A. and Susana. M. I. S., 2008. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic. Food Science and Technology,41, pp. 1037-1046.
Hosseini, M., Rezazad Bari, M. And Alizadeh Khaledabad, M., 2017. Production of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological. Journal of Food Science and Technology, 63(14), pp.73- 81[In Persian].
Hosseinpour, A., Shahsavari, S. and Mahmoudi, R., 2019. Chemical, sensory and survival properties of Lactobacillus Plantarum in peach juice. The Journal of Qazvin University of Medical Sciences,23(4), pp.342-351[In Persian].
Kailasapathy. K., 2006. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT-Food Science and Technology,39, pp.1221-1227.
Khalkhali, S., Fazeli, M. R., Nourozi, J. and Salehi, M., 2009. Investigation of probiotic enrichment of beer drink using four species of Lactobacillus. Microbiological knowledge, pp. 59-63.
King .V.A, Huang Hui. and Tsen. Jen., 2006. Fermentation of tomato juice by cell immobilized lactobacillus acidphilus. Original Article, pp. 1-6.
Krasaekoopt. W. And Chea. P., 2007. Probiotication of fruit juices. Faculty of Biotechnology, 57.
Krasaekoopt. W, Pianjareonlap. R. and kittisuriyanont.K., 2008. Probiotic Fruit Juices. Biotechnology.
Kyung .Y.Y, Woodams.E.E. and Hang.Y.D., 2006. Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology, 97, pp. 1427-1430.
Larisch. B.C, Poncelet. D, Champagne. C.P. and Neufeld. R.J., 1994. Microencapsulation of Lactococcus lactis subspp cremoris. J. Microencapsulation. 2, pp. 189-195.
livares, A., Soto, C., Caballero, E. and Altamirano, C., 2019. Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage. Electronic Journal of Biotechnology, 42, pp.42–48.
Marshal .VM .and Tamime, AY., 1997. Starter culture employed in the manufacture of biofermented milks. International Dairy, 50, pp.9-35.
Nebesny .E, Zyzelewicz. D, Motyl. I. and Libudzisz .Z., 2006. Dark chocolates supplemented with lactobacillus strains. Eur Food Res Technol, 225, pp.33-42.
Nguyen, B.T., Bujna, E., Fekete, N., Tran, A.T.M., Rezessy-Szabo, J.M., Prasad, R. and Nguyen, Q. D., 2019. Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Frontiers in Nutrition, 9, pp. 6-54.
25.Patel, A. R., 2017. Probiotic fruit and vegetable juices- recent advances and future perspective. International Food Research Journal, 24(5), pp.1850-1857.
Pereira. A , Maciel. T. and Rodrigues .S., 2011. Probiotic beverage from cashew apple
juice fermented with lactobacillus casei. Food Technology Department, pp. 44-60.
Ping .S, Andres. H., Hazel. M., 2007. Selective prebiotics support the growth of probiotic mono-culture in vitro. Food Microbiology,13, pp.134-139.
Pouragahi, S. and Fazeli, MR., 2009. Evaluation of probiotic enrichment of dairy-based fruit drinks under fermentation and non-fermentation conditions using the probiotic microorganism Lactobacillus fermentum. Microbiological knowledge, pp. 40-55.
Quong .D, Yeo J.N . and Neufeld. R.J., 1999. Stability of chitosan and poly-L-Lysin embranes coating DNA-alginate beads when exposed to hydrolytic enzymes. Journal Microencapsulation, 16(1), pp.73-82.
Rezaei, R., 2011. The effect of inulin and some gums on physicochemical, sensory and viability properties of probiotics in frozen yogurt. Food Science Thesis, Gorgan University.
Roberfroid. M. B., 2005. Introducing inulin-type fructans. Br J Nutr,93(1), pp. 13-25.
Sabbaghpour Langaroudi, S., Nouri, L. and Azizi, M. H., 2021. Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums. JFST, 118(18), pp. 1-12.
Sezar, A. D. And Akbuga, J., 1999. Release characteristics of chitosan treated alginate beads: II. Sustained release of a low molecular drug from chitosan treated alginate beads. Journal Microencap,16(6), pp.687-696.
Shihata. A. and shah. N. P., 2000. Proteolytic profiles of yoghurt and probiotic bacteria. International Dairy Journal,10, pp. 401-408.
Sultana, K., Godward .G., Reynolds . A. R., Peiris, P. and Kailasapathy, .K., 2000. Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. International Journal of Food Microbiology, pp.47-62.
Tabatabaei, F. and Mortazavian. A., 2008 Influence of lactulose on the survival of probiotic strains in yoghurt. World Applied Science Journal, 3(1), pp.88-90.
Tadashi, Wada., Masao, Ohguchi. And Yoshio. I., 2003. A novel enzyme of bacillus That produces inulin from sucrose. Biochem, 97(6), pp.1327-1334.
Yoon, K.Y., 2006. Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology, 97, pp. 1427-1430.
39.Zandi, M., Hashemiravan, M. and Berenjy, S.H., 2016. Production of probiotic fermented mixture of carrot, beet and apple juices. Journal of Paramedical Sciences, 7(3), pp.17-23[In Persian].
_||_
