Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage

The development of functional food products is increasingly gaining lots of interest and popularity among stakeholders. The aim of this study was to evaluate the bioaccessibility of three Lactobacillus sp. starter cultures, including Lacticaseibacillus casei KKU-KK1, Lactiplantibacillus pentosus KKU...

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Detalles Bibliográficos
Autores principales: Phupaboon, Srisan, Kontongdee, Papatchaya, Hashim, Farah J., Kanpipit, Nattawadee, Matra, Maharach, Totakul, Pajaree, Prommachart, Ronnachai, Phesatcha, Burarat, Wanapat, Metha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736178/
https://www.ncbi.nlm.nih.gov/pubmed/36496654
http://dx.doi.org/10.3390/foods11233846

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736178/
https://www.ncbi.nlm.nih.gov/pubmed/36496654
http://dx.doi.org/10.3390/foods11233846

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