Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies-Reference-Cited by-同舟云学术

Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies

Published:2020-12-15 Issue:2 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Vijay Silpa¹,Vikraman Sruthi¹,Mary Priyanka Rose¹²,Chauhan Attar Singh²³,Kapoor Mukesh¹²^ORCID

Affiliation:

1. Department of Protein Chemistry and Technology CSIR‐Central Food Technological Research Institute Mysuru India

2. Academy of Scientific and Innovative Research (AcSIR) CSIR‐Human Resource Development Centre (CSIR‐HRDC) Campus Ghaziabad UP India

3. Department of Fruit and Vegetable Technology CSIR‐Central Food Technological Research Institute Mysuru India

Funder

Department of Biotechnology, Ministry of Science and Technology, India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15132

Reference43 articles.

1. Protective effects of the use of taro and rice starch as wall material on the viability of encapsulated Lactobacillus paracasei subsp. Paracasei

2. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery

3. Immune boosting functional foods and their mechanisms: A critical evaluation of probiotics and prebiotics

4. Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream

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