Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Divyasree Arepally"'
Publikováno v:
Current Research in Food Science, Vol 3, Iss , Pp 235-242 (2020)
Awareness about probiotic food and their health benefits is increasing tremendously. However, probiotics have to withstand the harsh conditions that come across during their processing, handling, storage, and gastrointestinal conditions. Encapsulatin
Externí odkaz:
https://doaj.org/article/c6ece8a81a584102a4b3202d18f2c4cb
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 946- (2021)
Externí odkaz:
https://doaj.org/article/50103b87125b4ee8ad19375f3ceca439
Publikováno v:
International Journal of Food Science & Technology. 58:2437-2447
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab687bb5ed2cc827dde22b6f6ee00b2a
https://doi.org/10.1111/ijfs.16381
https://doi.org/10.1111/ijfs.16381
A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products
Publikováno v:
Food and Bioprocess Technology. 15:1677-1699
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::416b9ea2cdfed77ff7f059205f95cc43
https://doi.org/10.1007/s11947-022-02796-2
https://doi.org/10.1007/s11947-022-02796-2
Publikováno v:
Journal of Food Process Engineering. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::514602bd9a54873a7f341c387dca7cfa
https://doi.org/10.1111/jfpe.14270
https://doi.org/10.1111/jfpe.14270
Publikováno v:
Current Research in Food Science. 3:235-242
Awareness about probiotic food and their health benefits is increasing tremendously. However, probiotics have to withstand the harsh conditions that come across during their processing, handling, storage, and gastrointestinal conditions. Encapsulatin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e8847838f8c478f1aef53657adeed62
https://doi.org/10.1016/j.crfs.2020.09.001
https://doi.org/10.1016/j.crfs.2020.09.001
Publikováno v:
2022 Houston, Texas July 17-20, 2022.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7af3bc3c0f3141549b021b140f41eb3
https://doi.org/10.13031/aim.202200218
https://doi.org/10.13031/aim.202200218
Publikováno v:
LWT. 99:583-593
Encapsulation of probiotics using food grade polymers as wall material can be a good alternative for the development of any probiotic food. The current study details about the effect of processing conditions on physico-chemical and flow properties of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f649cb2c45af7d64737045d444da19f
https://doi.org/10.1016/j.lwt.2018.10.022
https://doi.org/10.1016/j.lwt.2018.10.022
Publikováno v:
Journal of Food Engineering. 319:110909
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e70a2951a49dced01fa8436a21ded775
https://doi.org/10.1016/j.jfoodeng.2021.110909
https://doi.org/10.1016/j.jfoodeng.2021.110909