References

[1] Roberfroid, M. (2002). Functional food concept and its application to prebiotics. Digestive and Liver Disease, 34, S105-S110.

[2] Khan, S. H., & Ansari, F. A. (2007). Probiotics--the friendly bacteria with market potential in global market. Pakistan journal of pharmaceutical sciences, 20(1), 76-82.

[3] Gur, J., Mawuntu, M., & Martirosyan, D. (2018). FFC’s Advancement of Functional Food Definition. Functional Foods in Health and Disease, 8(7), 385-297.

[4] Guarner, F., & Schaafsma, G. J. (1998). Probiotics. International journal of food microbiology, 39(3), 237-238.

[5] Tannock, G. W. (Ed.). (2002). Probiotics and prebiotics: where are we going? Horizon Scientific Press.

[6] Saarela, M. (Ed.). (2011). Functional foods: Concept to product. Elsevier.

[7] Fuller, R. (Ed.). (2012). Probiotics: the scientific basis. Springer Science & Business Media.

[8] World health organization (WHO). (2002). Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria, a joint FAO/WHO expert consultation. Cordoba, Argentina, 1-4 October 2001. http://www. who. int/foodsafety/publications/fs_management/probiotics/en/index. html.

[9] Kociubinski, G., & Salminen, S. (2006). Probiotics: Basis, state of the art and future perspectives. In Functional food network general meeting (pp. 8-10).

[10] Shokryazdan, P., Faseleh Jahromi, M., Liang, J. B., & Ho, Y. W. (2017). Probiotics: from isolation to application. Journal of the American College of Nutrition, 36(8), 666-676.

[11] Sarao, L. K., & Arora, M. (2017). Probiotics, prebiotics, and microencapsulation: A review. Critical reviews in food science and nutrition, 57(2), 344-371.

[12] Siro, I., Kapolna, E., Kápolna, B., & Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance—A review. Appetite, 51(3), 456-467.

[13] Agrawal, R. (2005). Probiotics: an emerging food supplement with health benefits. Food Biotechnology, 19(3), 227-246.

[14] Michael, M., Phebus, R. K., & Schmidt, K. A. (2010). Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt. International Dairy Journal, 20(10), 665-672.

[15] Nagpal, R., Kumar, A., Kumar, M., Behare, P. V., Jain, S., & Yadav, H. (2012). Probiotics, their health benefits and applications for developing healthier foods: a review. FEMS microbiology letters, 334(1), 1-15.

[16] Tripathi, M. K., & Giri, S. K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of functional foods, 9, 225-241.

[17] Kechagia, M., Basoulis, D., Konstantopoulou, S., Dimitriadi, D., Gyftopoulou, K., Skarmoutsou, N., & Fakiri, E. M. (2013). Health benefits of probiotics: a review. ISRN nutrition, 2013.

[18] Saavedra, J. M., Bauman, N. A., Perman, J. A., Yolken, R. H., & Oung, I. (1994). Feeding of Bifidobacterium bifidum and Streptococcus thermophilus to infants in hospital for prevention of diarrhoea and shedding of rotavirus. The lancet, 344(8929), 1046-1049.

[19] Goldin, B. R., & Gorbach, S. L. (1980). Effect of Lactobacillus acidophilus dietary supplements on 1, 2-dimethylhydrazine dihydrochloride-induced intestinal cancer in rats. Journal of the National Cancer Institute, 64(2), 263-265.

[20] Grunewald, K. K. (1982). Serum cholesterol levels in rats fed skim milk fermented by Lactobacillus acidophilus. Journal of Food Science, 47(6), 2078-2079.

[21] Mann, G. V. (1977). A factor in yogurt which lowers cholesteremia in man. Atherosclerosis, 26(3), 335-340.

[22] Pulusani, S. R., & Rao, D. R. (1983). Whole body, liver and plasma cholesterol levels in rats fed thermophilus, bulgaricus and acidophilus milks. Journal of Food Science, 48(1), 280-281.

[23] Pimentel, T. C. (2018). Fruit juices as probiotic carriers. Journal of Plant Biotechnology and Microbiology, 1(1).

[24] Patel, A. R. (2017). Probiotic fruit and vegetable juices-recent advances and future perspective. International Food Research Journal, 24(5), 1850-1857.

[25] Sheehan, V. M., Ross, P., & Fitzgerald, G. F. (2007). Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science & Emerging Technologies, 8(2), 279-284.

[26] Sivudu, S. N., Umamahesh, K., & Reddy, O. V. S. (2014). A Comparative study on Probiotication of mixed Watermelon and Tomato juice by using Probiotic strains of Lactobacilli. Int. J. Curr. Microbiol. Appl. Sci, 3, 977-984.

[27] Luckow, T., Sheehan, V., Fitzgerald, G., & Delahunty, C. (2006). Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice. Appetite, 47(3), 315-323.

[28] Mortazavian, A. M., Ehsani, M. R., Mousavi, S. M., Rezaei, K., Sohrabvandi, S., & Reinheimer, J. A. (2007). Effect of refrigerated storage temperature on the viability of probiotic micro‐organisms in yogurt. International Journal of Dairy Technology, 60(2), 123-127.

[29] Ding, W. K., & Shah, N. P. (2008). Survival of free and microencapsulated probiotic bacteria in orange and apple juices. Int Food Res J, 15(2), 219-32.