Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product-Reference-Cited by-同舟云学术

Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product

Published:2018-06 Issue: Volume:92 Page:490-496
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Rascón M.P.,Huerta-Vera K.,Pascual-Pineda L.A.,Contreras-Oliva A.,Flores-Andrade E.,Castillo-Morales M.,Bonilla E.,González-Morales I.

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Novel functional foods from vegetable matrices impregnated with biologically active compounds;Alzamora;Journal of Food Engineering,2005

4. Enthalpic and entropic mechanisms related to water sorption of yogurt;Azuara;Drying Technology,2006

5. A method for continuous kinetic evaluation of osmotic dehydration;Azuara;LWT-Food Science and Technology,1998

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