Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage
出版年份 2021 全文链接
标题
Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage
作者
关键词
-
出版物
Foods
Volume 10, Issue 9, Pages 2215
出版商
MDPI AG
发表日期
2021-09-20
DOI
10.3390/foods10092215
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying
- (2021) Mohammad Jouki et al. FOOD HYDROCOLLOIDS
- Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology
- (2021) Carmela Lamacchia et al. Foods
- Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex
- (2021) Milad Hadidi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 in pectin and sodium alginate: A comparative study on viability, stability, and structure
- (2021) Zahra Motalebi Moghanjougi et al. Food Science & Nutrition
- Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations
- (2021) Milad Hadidi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development of alginate‐pectin microcapsules by the extrusion for encapsulation and controlled release of polyphenols from papaya ( Carica papaya L.)
- (2020) Vladimir Vallejo‐Castillo et al. JOURNAL OF FOOD BIOCHEMISTRY
- Preparation of cinnamon essential oil emulsion by bacterial cellulose nanocrystals and fish gelatin
- (2020) Mahsa Sadat Razavi et al. FOOD HYDROCOLLOIDS
- Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification
- (2019) Li Cheng Sow et al. FOOD HYDROCOLLOIDS
- Effect of pigskin-originated gelatin on properties of wheat flour dough and bread
- (2019) Wenjie Yu et al. FOOD HYDROCOLLOIDS
- Optimization of whey protein concentrate and psyllium husk for the development of protein-fiber rich orange fleshed sweet potato (Ipomoea batatas L.) bread by using response surface methodology
- (2019) Namrata Ankush Giri et al. Journal of Food Measurement and Characterization
- Microencapsulation of Lactobacillus casei BNCC 134415 under lyophilization enhances cell viability during cold storage and pasteurization, and in simulated gastrointestinal fluids
- (2019) Kailing Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Potential interactions among phenolic compounds and probiotics for mutual boosting of their health-promoting properties and food functionalities – A review
- (2018) Evandro Leite de Souza et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking
- (2018) Lu Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread
- (2018) Lu Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of xanthan gum on dough properties and bread qualities made from whole wheat flour
- (2018) Lauren Tebben et al. CEREAL CHEMISTRY
- Phase transition kinetics and rheology of gelatin-alginate mixtures
- (2017) Thomas B. Goudoulas et al. FOOD HYDROCOLLOIDS
- Encapsulation of Lactobacillus acidophilus in moist-heat-resistant multilayered microcapsules
- (2017) Panithan Pitigraisorn et al. JOURNAL OF FOOD ENGINEERING
- Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels
- (2016) Deepak Mudgil et al. JOURNAL OF CEREAL SCIENCE
- Calcium-Aggregated Milk: a Potential New Option for Improving the Viability of Lactic Acid Bacteria Under Heat Stress
- (2014) Song Huang et al. Food and Bioprocess 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
- Dehydration and thermal inactivation of Lactobacillus plantarum WCFS1: Comparing single droplet drying to spray and freeze drying
- (2013) Jimmy Perdana et al. FOOD RESEARCH INTERNATIONAL
- Effects of Lactobacillus plantarum immobilization in alginate coated with chitosan and gelatin on antibacterial activity
- (2013) Imen Trabelsi et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Chitosan-Containing Bread Made Using Marine Shellfishery Byproducts: Functional, Bioactive, and Quality Assessment of the End Product
- (2013) Tomas Lafarga et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- A study on Bifidobacterium lactis Bb12 viability in bread during baking
- (2013) Lu Zhang et al. JOURNAL OF FOOD ENGINEERING
- Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography
- (2012) A. Turbin-Orger et al. JOURNAL OF CEREAL SCIENCE
- Functional effects of xanthan gum on composite cassava-wheat dough and bread
- (2009) Taofik A. Shittu et al. FOOD HYDROCOLLOIDS
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search