Encapsulation in alginate-polymers improves stability and allows controlled release of the UFV-AREG1 bacteriophage.

Autor: Silva Batalha L; Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil., Pardini Gontijo MT; Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil; Department of Genetics, Evolution, Microbiology and Immunology, Universidade Estadual de Campinas (UNICAMP), Campinas, 13083-970, São Paulo, Brazil., Vianna Novaes de Carvalho Teixeira A; Department of Physics, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil., Meireles Gouvêa Boggione D; Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil., Soto Lopez ME; Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil; Department of Food Engineering, Universidad de Córdoba (UNICORDOBA), Montería 230002, Colombia., Renon Eller M; Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil. Electronic address: monique.eller@ufv.br., Santos Mendonça RC; Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Jan; Vol. 139, pp. 109947. Date of Electronic Publication: 2020 Dec 06.