Application of Lactic Acid Bacteria for Coating of Wheat Bread to Protect it from Microbial Spoilage

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

(2019) Antonia Terpou et al.   Nutrients

Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods

(2018) Ana Guimarães et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

(2017) Li Li et al.   International Journal of Polymer Science

Edible films as carrier for lactic acid bacteria

(2016) Joana Odila Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

(2014) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Edible methylcellulose-based films containing fructo-oligosaccharides as vehicles for lactic acid bacteria

(2014) Nelson Romano et al.   FOOD RESEARCH INTERNATIONAL

Development and characterization of novel probiotic-residing pullulan/starch edible films

(2013) Paulraj Kanmani et al.   FOOD CHEMISTRY

Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

(2012) R. Altamirano-Fortoul et al.   FOOD HYDROCOLLOIDS

Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films

(2012) A.M. López de Lacey et al.   Innovative Food Science & Emerging Technologies

Edible films and coatings: Structures, active functions and trends in their use

(2011) Víctor Falguera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of Edible Films and Coatings with Antimicrobial Activity

(2010) Carmen A. Campos et al.   Food and Bioprocess Technology

Chitosan application for active bio-based films production and potential in the food industry: Review

(2010) Mohammed Aider   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel applications of live bacteria in food services: probiotics and protective cultures

(2007) S RODGERS   TRENDS IN FOOD SCIENCE & TECHNOLOGY