Characterization of 70.5% cocoa content dark chocolate incorporated with Bifidobacterium animalis subspecies lactis BB-12®

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dc.contributor.author	Vedor, R.
dc.contributor.author	Machado, D.
dc.contributor.author	Barbosa, J. C.
dc.contributor.author	Gomes, A. M.
dc.date.accessioned	2023-07-25T13:47:31Z
dc.date.available	2023-07-25T13:47:31Z
dc.date.issued	2023-07
dc.description.abstract	Currently, probiotics are defined as "live microorganisms that, when administered in adequate amounts, confer a health benefit on the host” [1].Bifidobacterium animalis subsp. lactis BB-12® is one of the most common probiotics used as a food supplement [2]. Chocolate is one of the most popular and appealing culinary products, with various cocoa percentages available to consumers [3;4]. Several studies have suggested that chocolate, particularly dark chocolate, may offer health benefits due to the presence of a diverse array of bioactive compounds [5]. In this sense, a growing interest in using chocolate as a carrier for probiotic delivery has emerged.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.uri	http://hdl.handle.net/10400.14/41878
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.title	Characterization of 70.5% cocoa content dark chocolate incorporated with Bifidobacterium animalis subspecies lactis BB-12®	pt_PT
dc.type	conference object
dspace.entity.type	Publication
oaire.citation.conferencePlace	Portugal	pt_PT
oaire.citation.title	Encontro ciência 2023: Ciência e oceano para além do horizonte	pt_PT
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT

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