Probiotic and synbiotic edible coatings: Effects on Lacticaseibacillus casei viability and general quality of minimally processed fruit during storage-Reference-Cited by-同舟云学术

Probiotic and synbiotic edible coatings: Effects on Lacticaseibacillus casei viability and general quality of minimally processed fruit during storage

Published:2023-12 Issue: Volume:56 Page:103144
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Dias Júlia Vitória Barbosa^ORCID,Costa Whyara Karoline Almeida,Melo Dirceu de Sousa,Oliveira Kataryne Árabe Rimá de,Batista André Ulisses Dantas^ORCID,de Souza Evandro L.^ORCID,Schwan Rosane Freitas^ORCID,Pimentel Tatiana Colombo^ORCID,Magnani Marciane^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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1. Alginate-based active and intelligent packaging: Preparation, properties, and applications;International Journal of Biological Macromolecules;2024-09

2. Alginate coatings applied on apple cubes as a vehicle for Lacticaseibacillus casei: probiotic viability and overall quality of a new functional product;Journal of the Science of Food and Agriculture;2024-08-13

3. Incorporation of Lactococcus lactis and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation;Foods;2024-04-03