Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate

The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of polymer and the inclusion of whey protein isolate was...

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Detalles Bibliográficos
Autores principales: Soukoulis, Christos, Behboudi-Jobbehdar, Solmaz, Macnaughtan, William, Parmenter, Christopher, Fisk, Ian D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5429391/
https://www.ncbi.nlm.nih.gov/pubmed/28867864
http://dx.doi.org/10.1016/j.foodhyd.2017.04.014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5429391/
https://www.ncbi.nlm.nih.gov/pubmed/28867864
http://dx.doi.org/10.1016/j.foodhyd.2017.04.014

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