Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum

Pulse-based snack bars incorporated with probiotics were developed to provide an overview for the preparation of simple functional food concerning the antioxidant load and iron status improvement. The study focused on the application of microencapsulated probiotics in dry matrices, such as chickpeas...

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Detalles Bibliográficos
Autores principales: Rajagukguk, Yolanda Victoria, Arnold, Marcellus, Sidor, Andrzej, Kulczyński, Bartosz, Brzozowska, Anna, Schmidt, Marcin, Gramza-Michałowska, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833896/
https://www.ncbi.nlm.nih.gov/pubmed/35159464
http://dx.doi.org/10.3390/foods11030309

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833896/
https://www.ncbi.nlm.nih.gov/pubmed/35159464
http://dx.doi.org/10.3390/foods11030309

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