Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.)-Reference-Cited by-同舟云学术

Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.)

Published:2024-03 Issue: Volume:179 Page:114016
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Camelo-Silva Callebe^ORCID,Mota e Souza Bianca,Vicente Renata^ORCID,Arend Giordana Demaman,Sanches Marcio Augusto Ribeiro,Barreto Pedro Luiz Manique,Ambrosi Alan^ORCID,Verruck Silvani^ORCID,Di Luccio Marco

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

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3. Utilising grape juice processing by-products as bulking and colouring agent in white chocolate;Altınok;International Journal of Food Science and Technology,2022

4. Gravitational and microwave-assisted multi-stages block freeze concentration process to obtain enriched concentrated beet (Beta vulgaris L.) by-products extract: Bioactive compounds and simulated gastrointestinal profile;Arend;Food and Bioproducts Processing,2022

5. Goldenberry flour as a natural antioxidant in Bologna-type mortadella during refrigerated storage and in vitro digestion;Biasi;Meat Science,2023

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