Production of low-cholesterol butter with Lacticaseibacillus paracasei immobilized in calcium-alginate beads-Reference-Cited by-同舟云学术

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Production of low-cholesterol butter with Lacticaseibacillus paracasei immobilized in calcium-alginate beads

Published:2022-11 Issue: Volume:393 Page:133419
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Teixeira M.F.B.,Silva S.P.M.,Domingos-Lopes M.F.P.,Bessa R.J.B.,Prates J.A.M.,Rosa H.J.D.,Silva C.C.G.

Funder

Fundo Regional para a Ciencia e Tecnologia

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Cholesterol removal by nanofiltration: Applications in nutraceutics and nutritional supplements;Allegre;Journal of Membrane Science,2006

2. Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria;Aloğlu;European Journal of Lipid Science and Technology,2006

3. A scale-up process for the manufacture of reduced-cholesterol butter using beta-cyclodextrin;Alonso;Journal of Food Process Engineering,2019

4. Isolation of potential probiotic Lactobacillus oris HMI68 from mother's milk with cholesterol-reducing property;Anandharaj;Journal of Bioscience and Bioengineering,2014

5. Lactobacillus plantarum CECT 7527, 7528 and 7529: Probiotic candidates to reduce cholesterol levels;Bosch;Journal of the Science of Food and Agriculture,2014

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Functional butter for reduction of consumption risk and improvement of nutrition;Grain & Oil Science and Technology;2023-12

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