Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 231-242

  Soukoulis, Christos ^a,b   Yonekura, Lina ^a   Gan, Heng Hui ^a   Behboudi Jobbehdar, Solmaz ^a   Parmenter, Christopher ^a   Fisk, Ian ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b LUXEMBOURG INSTITUTE OF SCIENCE AND TECHNOLOGY   (Luxembourg)

Author keywords

Bread; Functional foods; In vitro digestion; Novel processing; Probiotic; Viability

Indexed keywords

BAKERY PRODUCTS; DRYING; FOOD PRESERVATIVES; SODIUM ALGINATE; SOLAR DRYERS;

AIR DRYING; BINARY BLENDS; BREAD; EDIBLE FILMS; FILM FORMING SOLUTION; IN-VITRO DIGESTIONS; NOVEL PROCESSING; PROBIOTICS; VIABILITY; WHEY PROTEINS CONCENTRATE;

SODIUM;

EID: 84893746937     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.01.023     Document Type: Article

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