Effect of storage on the quality of Andean blackberry (Rubus glaucus Benth) powder biofortified with Lacticaseibacillus casei ATCC393-Reference-Cited by-同舟云学术

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Effect of storage on the quality of Andean blackberry (Rubus glaucus Benth) powder biofortified with Lacticaseibacillus casei ATCC393

Published:2023-12 Issue: Volume:40 Page:101180
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Marín-Arango Zaira Tatiana,Cortés R Misael,Agudelo-Laverde Lina Marcela

Funder

Ministerio de Ciencia, Tecnología e Innovación

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference57 articles.

1. Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis;Agudelo-Laverde;LWT - Food Science and Technology,2013

2. Proton mobility for the description of dynamic aspects of freeze-dried fruits;Agudelo-Laverde;Journal of Food Engineering,2014

3. Official methods of analysis,2012

4. Effect of sub-lethal heat stress on viability of Lacticaseibacillus casei N in spray-dried powders;Bommasamudram;LWT-Food Science and Technology,2022

5. Water and Food Appearance;Buera,2015

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1. The challenges of food preservation materials and technologies for a more sustainable world;Food Packaging and Shelf Life;2024-06

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