Viability of Free and Alginate–Carrageenan Gum Coated <i>Lactobacillus acidophilus</i> and <i>Lacticaseibacillus casei</i> in Functional Cottage Cheese-Reference-Cited by-同舟云学术

Viability of Free and Alginate–Carrageenan Gum Coated Lactobacillus acidophilus and Lacticaseibacillus casei in Functional Cottage Cheese

Published:2024-03-14 Issue:12 Volume:9 Page:13840-13851
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Saeed Muhammad¹,Khanam Rehana¹,Hafeez Hammad²,Ahmad Zulfiqar²,Saleem Shahzad³,Tariq Muhammad Rizwan⁴,Safdar Waseem⁵^ORCID,Waseem Muhammad²,Ali Umair²,Azam Muhammad¹,Rehman Muhammad Adil²,Shah Faiz-ul-Hassan²

Affiliation:

1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad 9200, Pakistan

2. Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan

3. Department of Biosciences, COMSATS University Islamabad, Sahiwal Campus, Sahiwal 57000, Pakistan

4. Department of Food Sciences, Faculty of Agricultural Sciences, University of the Punjab, Lahore 54590, Pakistan

5. Department of Biological Sciences, National University of Medical Sciences, Rawalpindi 46000, Pakistan

Funder

Higher Education Commision, Pakistan

National University of Medical Sciences, Pakistan

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c08588

Reference53 articles.

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4. Use of multivariate factor analysis to characterize the fatty acid profile of buffalo milk

5. Co-encapsulation of probiotic bacteria, fish oil and pomegranate peel extract for enhanced white soft cheese