Bioactive synbiotic coatings with lactobionic acid and Lactobacillus plantarum CECT 9567 in the production and characterization of a new functional dairy product

Novel functional blueberries: Fructo-oligosaccharides and probiotic lactobacilli incorporated into alginate edible coatings

(2019) María Florencia Bambace et al.   FOOD RESEARCH INTERNATIONAL

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

(2019) Taís Cardoso et al.   JOURNAL OF FOOD SCIENCE

Use of edible films and coatings in cheese preservation: Opportunities and challenges

(2018) Maria J. Costa et al.   FOOD RESEARCH INTERNATIONAL

Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health

(2018) Silvani Verruck et al.   Journal of Functional Foods

Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing

(2017) Foteini Pavli et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

(2017) A.L.D. Batista et al.   Journal of Functional Foods

Probiotics and their potential applications in active edible films and coatings

(2016) Paula J.P. Espitia et al.   FOOD RESEARCH INTERNATIONAL

Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice

(2014) W. Krasaekoopt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Bio-production of lactobionic acid: Current status, applications and future prospects

(2013) Saúl Alonso et al.   BIOTECHNOLOGY ADVANCES

A new method to produce synbiotic Fiordilatte cheese

(2013) L. Angiolillo et al.   Innovative Food Science & Emerging Technologies

Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese

(2013) Yu Zhong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese

(2012) Ó.L. Ramos et al.   JOURNAL OF DAIRY SCIENCE

An overview of the last advances in probiotic and prebiotic field

(2012) N. Saad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotics and health: An evidence-based review

(2011) Paolo Aureli et al.   PHARMACOLOGICAL RESEARCH

Development of potentially synbiotic fresh-cut apple slices

(2010) Christian Rößle et al.   Journal of Functional Foods

Importance of food in probiotic efficacy

(2009) R.D.C.S. Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

Involvement of Acetobacter orientalis in the production of lactobionic acid in Caucasian yogurt (“Caspian Sea yogurt”) in Japan

(2008) T. Kiryu et al.   JOURNAL OF DAIRY SCIENCE

Multiphase visualisation of fat containing β-lactoglobulin–κ-carrageenan gels by confocal scanning laser microscopy, using a novel dye, V03-01136, for fat staining

(2008) Andrej Heilig et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactose and lactose derivatives as bioactive ingredients in human nutrition

(2007) Gertjan Schaafsma   INTERNATIONAL DAIRY JOURNAL