Characterization of curdlan produced by Agrobacterium sp. IFO 13140 cells immobilized in a loofa sponge matrix, and application of this biopolymer in the development of functional yogurt-Reference-Cited by-同舟云学术

Characterization of curdlan produced by Agrobacterium sp. IFO 13140 cells immobilized in a loofa sponge matrix, and application of this biopolymer in the development of functional yogurt

Published:2015-08-27 Issue:7 Volume:96 Page:2410-2417
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ortiz Martinez Camila¹,Pereira Ruiz Suelen¹,Carvalho Fenelon Vanderson¹,Rodrigues de Morais Gutierrez²,Luciano Baesso Mauro²³,Matioli Graciette¹⁴

Affiliation:

1. Postgraduate Program in Food Science; State University of Maringá (UEM); Av. Colombo, 5790 CEP 87020-900 Maringá PR Brazil

2. Postgraduate Program in Physics; State University of Maringá (UEM); Av. Colombo, 5790 CEP 87020-900 Maringá PR Brazil

3. Physics Department; State University of Maringá (UEM); Av. Colombo, 5790 CEP 87020-900 Maringá PR Brazil

4. Pharmacy Department; State University of Maringá (UEM); Av. Colombo, 5790 CEP 87020-900 Maringá PR Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nivel Superior

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7357/fullpdf

Reference42 articles.

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3. Functional biopolymers produced by biochemical technology considering applications in food engineering;Khan;Kor J Chem Eng,2007

4. New developments and prospective applications for β(1,3) glucans;Laroche;Recent Pat Biotechnol,2007

5. Dietary curdlan increases proliferation of bifidobacteria in the cecum of rats;Shimizu;Biosci Biotechnol Biochem,2001

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