Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying-Reference-Cited by-同舟云学术

Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying

Published:2021-11 Issue: Volume:120 Page:106895
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Jouki Mohammad^ORCID,Khazaei Naimeh,Rashidi-Alavijeh Somayeh,Ahmadi Sara

Funder

Islamic Azad University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference97 articles.

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3. Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices;Alipoorfard;Journal of Food Science & Technology,2020

4. Optimization of microencapsulation of probiotics in raspberry juice by spray drying;Anekella;LWT- Food Science and Technology,2013

5. Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean;Battistini;Brazilian Journal of Microbiology,2018

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