Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese
Author:
Affiliation:
1. Faculty of Veterinary Medicine, University of Zagreb, 10000 Zagreb, Croatia
2. Ruđer Bošković Institute, 10000 Zagreb, Croatia
3. Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
Abstract
Funder
Potential of microencapsulation in cheese production
Food Safety and Quality Center
Publisher
MDPI AG
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Link
https://www.mdpi.com/2311-5637/9/5/441/pdf
Reference50 articles.
1. Microencapsulation: A review of applications in the food and pharmaceutical industries;Peanparkdee;Rev. Agric. Sci.,2016
2. Do Amaral, P.H.R., Lopes Andrade, P., and Costa De Conto, L. (2019). Microencapsulation-Processes, Technologies and Industrial Applications, IntechOpen.
3. Microencapsulation Delivery System in Food Industry-Challenge and the Way Forward;Yang;Adv. Polym. Technol.,2020
4. An overview of encapsulation technologies for food applications;Nedovic;Procedia Food Sci.,2011
5. Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis and their effect on texture of feta cheese;Kailasapathy;Aust. J. Dairy Technol.,2005
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