Optimization of Synbiotics of Lactic Acid Bacteria Derived from Kelp Kimchi Using the Response Surface Methodology-Reference-Cited by-同舟云学术

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Optimization of Synbiotics of Lactic Acid Bacteria Derived from Kelp Kimchi Using the Response Surface Methodology

Published:2021-12-31 Issue:12 Volume:50 Page:1385-1391
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Lee Changheon¹^ORCID,Sim Jin Ha¹^ORCID,Kim Jin Hyeon¹^ORCID,Song Ye-Jun²^ORCID,Son Eun-Ik²^ORCID,Kim Young-Mog²³^ORCID,Yu Daeung¹⁴^ORCID

Affiliation:

1. Interdisciplinary Program in Senior Human Ecology (Food and Nutrition), Changwon National University

2. Department of Food Science and Technology, Pukyong National University

3. Institute of Food Science, Pukyong National University

4. Department of Food and Nutrition, Changwon National University

Funder

Korea Institute of Marine Science and Technology promotion

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-12-1385.pdf

Reference22 articles.

1. Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology

2. Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable MicroencapsulatedL. acidophilusNCIMB 701748

3. Effect of Three Polysaccharides (Inulin, and Mucilage from Chia and Flax Seeds) on the Survival of Probiotic Bacteria Encapsulated by Spray Drying

4. Probiotics and prebiotics potential for the care of skin, female urogenital tract, and respiratory tract

5. Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying

Cited by 1 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. Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis;Fermentation;2022-06-27

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