Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate

Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture

Published:2021-10 Issue:1 Volume:75 Page:150-158
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Ahangari Hossein¹,Yousefi Mohammad¹,Abedi Reza¹,Mirzanajafi‐Zanjani Mina¹,Aman Mohammadi Masoud²^ORCID,Ehsani Ali¹^ORCID,Moghaddas Kia Ehsan³

Affiliation:

1. Department of Food Science and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran

2. Department of Food Science and Technology National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences, Food Science and Technology Shahid Beheshti University of Medical Sciences Tehran Iran

3. Department of Food Science and Nutrition Maragheh University of Medical Sciences Maragheh Iran

Funder

Tabriz University of Medical Sciences

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12812

Reference25 articles.

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4. Fermentation by Gut Microbiota Cultured in a Simulator of the Human Intestinal Microbial Ecosystem Is Improved by Supplementing a Soygerm Powder

5. Production and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum

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