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In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats.

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Title: In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats.
Authors: Guimarães JT; Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niterói, RJ, Brazil. Electronic address: jonasguimaraes@id.uff.br., Almeida PP; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil., Brito ML; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil., Cruz BO; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil., Costa NS; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil., Almeida Ito RV; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil., Mota JC; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil., Bertolo MRV; University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), 13566-590, São Carlos, São Paulo, Brazil., Morais STB; University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), 13566-590, São Carlos, São Paulo, Brazil., Neto RPC; Professor Eloisa Mano Macromoleculas Institute (IMA), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil., Tavares MIB; Professor Eloisa Mano Macromoleculas Institute (IMA), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil., Souto F; School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil., Bogusz Junior S; University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), 13566-590, São Carlos, São Paulo, Brazil., Pimentel TC; Federal Institute of Paraná, Campus Paranavaí, PR, Brazil., Stockler-Pinto MB; Experimental Nutrition Laboratory, Faculty of Nutrition, Fluminense Federal University (UFF), Niterói, RJ, Brazil., Freitas MQ; Professor Eloisa Mano Macromoleculas Institute (IMA), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil., Cruz AG; Department of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, RJ, Brazil.
Source: Food chemistry [Food Chem] 2022 Jun 30; Vol. 380, pp. 132193. Date of Electronic Publication: 2022 Jan 20.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7072
DOI:10.1016/j.foodchem.2022.132193