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Application of Saccharomyces cerevisiae var. boulardii in food processing: a review
ReviewAbstract: Probiotics are increasingly being added to food in order to develop products with health-promoting pPalabras claves:fermented foods, food processing, S. boulardii, yeastsAutores:M. Tinoco-Alvear, Marco A. Lazo-Vélez, María Fernanda Rosales Medina, Miriam Briones-García, Serna-Saldivar S.O.Fuentes:scopusNon-conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps
ArticleAbstract: In a non-conventional lab-scale fermentation of cocoa beans using probiotic microorganisms and substPalabras claves:Beneficiated cocoa, Cocoa CCN-51, cut test, fruit pulp, probiotic, S. boulardiiAutores:Camila R. Vizcaino-Almeida, Guajardo-Flores D., Marco A. Lazo-Vélez, Miriam Briones-García, Rodrigo Caroca-Cáceres, Serna-Saldivar S.O.Fuentes:scopus