Revisiting the Development of Probiotic-based Functional Chocolates-Reference-Cited by-同舟云学术

Revisiting the Development of Probiotic-based Functional Chocolates

Published:2021 Issue:0 Volume:9 Page:233-248
ISSN:2187-090X
Container-title:Reviews in Agricultural Science
language:en
Short-container-title:RAS

Author:

Rahadian Aji Muhammad Dimas¹,Sutriswati Rahayu Endang²,Larasatie Nur Fibri Dwi²

Affiliation:

1. Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami 36A Surakarta, 57126, Indonesia

2. Department of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur Yogyakarta, 55281, Indonesia

Publisher

United Graduate School of Agricultural Science

Subject

General Agricultural and Biological Sciences

Link

https://www.jstage.jst.go.jp/article/ras/9/0/9_233/_pdf

Reference82 articles.

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2. [2] Wong AYT, Lai JMC and Chan AWK (2015) Regulations and protection for functional food products in the United States. J. Funct. Foods, 17: 540–551.

3. [3] Muhammad DRA and Dewettinck K (2017) Cinnamon and its derivatives as potential ingredient in functional food—A review. Int. J. Food Prop., 20: 2237–2263.

4. [4] Malla S, Hobbs JE and Sogah EK (2013) Functional foods and natural health products regulation in Canada and arouns the world: nutrition labels and health claims Saskatoon, Saskatchewan, Canada: Report prepared for the Canadian Agricultural Innovation and Regulation Network, 1–92.

5. [5] Frakolaki G, Giannou V, Kekos D and Tzia C (2021) A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods. Crit. Rev. Food Sci. Nutr., 61(9): 1515–1536.

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