Application of probiotic delivery systems in meat products

Trends in Food Science and Technology

Volumn 46, Issue 1, 2015, Pages 120-131

  Pasqualin Cavalheiro, Carlos ^a,b,c   Ruiz Capillas, Claudia ^a   Herrero, Ana M ^a   Jiménez Colmenero, Francisco ^a   Ragagnin de Menezes, Cristiano ^b   Martins Fries, Leadir Lucy ^b  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

^c Ministry of Education Brazil   (Brazil)

Author keywords

Bioprotective; Delivery immobilization; Encapsulation; Health benefit; Meat product; Probiotic

Indexed keywords

ENCAPSULATION; FOOD MICROBIOLOGY; HEALTH; MEATS; MICROBIOLOGY; MICROORGANISMS;

BIOPROTECTIVE; CONSUMER HEALTHS; DELIVERY SYSTEMS; DIFFERENT STAGES; HEALTH BENEFITS; MEAT PRODUCTS; MICROORGANISM IMMOBILIZATIONS; PROBIOTICS;

THERMAL PROCESSING (FOODS);

EID: 84955448589     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2015.09.004     Document Type: Review

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