Pectin Hydrolysates from Different Cultivars of Pink/Red and White Grapefruits ( Citrus Paradisi [macf.]) as Culture and Encapsulating Media for Lactobacillus Plantarum-Reference-Cited by-同舟云学术

Pectin Hydrolysates from Different Cultivars of Pink/Red and White Grapefruits ( Citrus Paradisi [macf.]) as Culture and Encapsulating Media for Lactobacillus Plantarum

Published:2019-06-19 Issue:7 Volume:84 Page:1776-1783
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Cava Enzo L.¹^ORCID,Gerbino Esteban²^ORCID,Sgroppo Sonia C.¹^ORCID,Gómez‐Zavaglia Andrea²^ORCID

Affiliation:

1. Laboratorio de Tecnología Química y BromatologíaFacultad de Ciencias Exactas, Naturales y Agrimensura, UNNE Av. Libertad 5460 RA3400 Corrientes Argentina

2. Center for Research and Development in Food Cryotechnology (CIDCA, CCT‐CONICET La Plata) Calle 47 y 116 RA 1900 La Plata Buenos Aires Argentina

Funder

Argentinean Agency for the Scientific and Technological Promotion

Argentinean National Research Council

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14671

Reference41 articles.

1. Drug release from calcium and zinc pectinate beads: Impact of dissolution medium composition

2. Ultrasonic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal: Optimization of experimental conditions and evaluation of chemical and functional properties.

3. Introduction: history, production, trade, and utilization

4. Oligosaccharides from land plants and algae: production and applications in therapeutics and biotechnology

5. Chavarri M. Marañón I. &Villarán M. C.(2012).Encapsulation technology to protect probiotic bacteria. InE. C.Rigobelo(Ed.) Probiotics. Chapter 23.Rijeka Croatia:InTech Open Publisher.

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Overview of Pectin-Derived Microparticles through Microfluidic Technology;Fluids;2024-08-16

2. Sustainability Assessment of Pectin Extraction From Citrus Paradisi Peel and Application in Encapsulating Lactiplantibacillus Plantarum Cidca 83114;2024-07-19

3. From Bin to Benefit: Sustainable Valorization of Grapefruit (Citrus paradisi) Byproducts Towards the Circular Economy;Current Food Science and Technology Reports;2024-05-17

4. Encapsulation of lactic acid bacteria in W/O/W emulsions stabilized by mucilage:pectin complexes;Food Research International;2024-03

5. Fermentation of Inula britannica using Lactobacillus plantarum SY12 increases of epigallocatechin gallate and attenuates toxicity;Food Chemistry;2023-12