Evidence map›Paper›PMID 33917021›Full record

ArticleFoods (Basel, Switzerland)2021

Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability.

Kati Väkeväinen, Noora Rinkinen, Roosa-Maria Willman, Jenni Lappi, Kaisa Raninen, Anna Kårlund, Santtu Mikkonen, Carme Plumed-Ferrer, Marjukka Kolehmainen

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Kati VäkeväinenInstitute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland.
Noora RinkinenInstitute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland.
Roosa-Maria WillmanInstitute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland.
Jenni LappiFaculty of Business, Tourism and Hospitality, Savonia University of Applied Sciences, P.O. Box 6, 70201 Kuopio, Finland.
Kaisa RaninenInstitute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland.ORCID 0000-0001-6419-3399
Anna KårlundInstitute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland.ORCID 0000-0003-4078-1035
Santtu MikkonenDepartment of Applied Physics, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland.ORCID 0000-0003-0595-0657
Carme Plumed-FerrerProbitat Ltd., Microkatu 1R, 70210 Kuopio, Finland.
Marjukka KolehmainenInstitute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland.ORCID 0000-0002-3770-2538

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers' point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have mainly been utilized for sugary juice production. This research study aimed to develop a frozen vegan blackcurrant product with pleasant sensory properties and potential probiotic function. A candidate probiotic,

Indexed as

blackcurrant berriesLactoplantibacillus plantarumprobioticsensory evaluationvegan

Identifiers

PMID33917021
PMCPMC8067756

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.