Immobilization of yoghurt starter culture encapsulated with Origanum munzurense kit tan & sorger essential oil emulsion into apricot seed shell hydrochar-Reference-Cited by-同舟云学术

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Immobilization of yoghurt starter culture encapsulated with Origanum munzurense kit tan & sorger essential oil emulsion into apricot seed shell hydrochar

Published:2024-04 Issue: Volume:58 Page:103677
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Cundul Elif^ORCID,Erdogan Eliuz Elif,Yabalak Erdal^ORCID

Funder

Mersin Üniversitesi

Publisher

Elsevier BV

Reference56 articles.

1. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery;Anal;Trends in Food Science and Technology,2007

2. Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce;Bhargava;Food Microbiology,2015

3. Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production;Dimitrellou;LWT - Food Science and Technology,2019

4. Identification of lactic acid bacteria using FTIR spectroscopy and cluster analysis;Dziuba;International Dairy Journal,2007

5. Antimicrobial nanoemulsion formulation based on thyme (Thymus vulgaris) essential oil for UF labneh preservation;El-Sayed;Journal of Materials Research and Technology,2021

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