Comparison of vacuum impregnation and soaking techniques for addition of the probiotic Lactobacillus acidophilus to minimally processed melon-Reference-Cited by-同舟云学术

Comparison of vacuum impregnation and soaking techniques for addition of the probiotic Lactobacillus acidophilus to minimally processed melon

Published:2017-09-05 Issue:12 Volume:52 Page:2547-2554
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

de Oliveira Patrícia Martins¹,Ramos Afonso Mota¹,Martins Eliane Maurício Furtado²,Vieira Érica Nascif Rufino¹,Soares Ariana de Souza¹,de Noronha Marcel Cardoso¹

Affiliation:

1. Federal University of Viçosa; Food Technology Department; Av. Peter Henry Rolfs 36570-900 Viçosa Minas Gerais Brazil

2. Federal Institute of Education; Science and Technology of Southeast of Minas Gerais; Food Science and Technology Department; Av. Dr. José Sebastião da Paixão - Lindo Vale 36180-000 Rio Pomba Minas Gerais Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13540/fullpdf

Reference38 articles.

1. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunt;Food Chemistry,2010

2. Effect of vacuum on the impregnation of Lactobacillus rhamnosus microcapsules in apple slices using double emulsion;Andrade;Journal of Food Engineering,2017