Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing

The aim of the current study was to assess the efficacy of Na-alginate edible films as vehicles for delivering lactic acid bacteria (LAB) with functional properties to sliced cheeses, with or without high-pressure processing (HPP). A three-strain LAB cocktail (Lactococcus lactis Τ4, Leuconostoc mese...

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Detalles Bibliográficos
Autores principales: Papadopoulou, Olga S., Argyri, Anthoula A., Bikouli, Vasiliki C., Lambrinea, Eleni, Chorianopoulos, Nikos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498243/
https://www.ncbi.nlm.nih.gov/pubmed/36140989
http://dx.doi.org/10.3390/foods11182855

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498243/
https://www.ncbi.nlm.nih.gov/pubmed/36140989
http://dx.doi.org/10.3390/foods11182855

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