Developing Probiotic Jelly Desserts with Lactobacillus Acidophilus-Reference-Cited by-同舟云学术

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Developing Probiotic Jelly Desserts with Lactobacillus Acidophilus

Published:2016-08-09 Issue:1 Volume:41 Page:e13026
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Talebzadeh Sima¹,Sharifan Anoosheh¹^ORCID

Affiliation:

1. College of Food Science and Technology, Science and Research Branch; Islamic Azad University; Tehran Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13026/fullpdf

Reference54 articles.

1. Optimisation of low calorie mixed fruit jelly by response surface methodology;Acosta;Food Qual. Preference,2008

2. Microencapsulation - A novel approach in drug delivery: A review;Agnihotri;Indo Global J. Pharm. Sci.,2012

3. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery;Anal;Trends Food Sci. Technol.,2007

4. Potentially probiotic and synbiotic chocolate mousse;Aragon-Alegro;LWT Food Sci. Technol.,2007

5. Effect of agitation rate on cell release rate and metabolism during continuous fermentation with entrapped growing;Arnaud;Biotechnol. Tech.,1992

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1. Production of a functional confectionary cream containing licorice root extract and double coated Lactobacillus plantarum by alginate and malva mucilage;Carbohydrate Polymer Technologies and Applications;2024-06

2. Production and characterization of probiotic jelly candy containing Bacillus species;Journal of Food Measurement and Characterization;2023-08-07

3. DEVELOPMENT AND PHYSICOCHEMICAL ANALYSIS OF WOOD APPLE JELLY CONTAINING IMMOBILIZED LACTOBACILLUS ACIDOPHILUS;Journal of microbiology, biotechnology and food sciences;2023-03-07

4. Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews;Microorganisms;2022-09-30

5. Trends in non‐dairy‐based probiotic food products: Advances and challenges;Journal of Food Processing and Preservation;2022-04

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