메뉴 건너뛰기




Volumn 73, Issue , 2016, Pages 543-550

Edible films as carrier for lactic acid bacteria

Author keywords

Bifidobacterium; Edible coatings films; Lactic acid bateria; Lactobacillus; Whey protein isolate

Indexed keywords

COATINGS; DAIRIES; ELASTIC MODULI; FOOD ADDITIVES; FOOD PRESERVATION; LACTIC ACID; PROBIOTICS; PROTEINS; TENSILE STRENGTH;

EID: 84978107402     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.06.060     Document Type: Article
Times cited : (95)

References (63)
  • 2
    • 0011098350 scopus 로고    scopus 로고
    • Standard test method for tensile properties of thin plastic sheeting - D882-02. Annual book of ASTM standards
    • American Society for Testing and Materials Philadelphia, PA
    • ASTM, S., Standard test method for tensile properties of thin plastic sheeting - D882-02. Annual book of ASTM standards. 2002, American Society for Testing and Materials, Philadelphia, PA, 1–9.
    • (2002) , pp. 1-9
    • ASTM, S.1
  • 3
    • 33750407397 scopus 로고    scopus 로고
    • Standard practice for conditioning plastics for testing - D618-00
    • American Society for Testing and Materials West Conshohocken, PA
    • ASTM, S., Standard practice for conditioning plastics for testing - D618-00. Annual Book of ASTM Standards, 2000, American Society for Testing and Materials, West Conshohocken, PA.
    • (2000) Annual Book of ASTM Standards
    • ASTM, S.1
  • 4
    • 84874735043 scopus 로고    scopus 로고
    • Nanoencapsulation of date palm pit extract in whey protein particles generated via desolvation method
    • Bagheri, L., Madadlou, A., Yarmand, M., Mousavi, M.E., Nanoencapsulation of date palm pit extract in whey protein particles generated via desolvation method. Food Research International 51:2 (2013), 866–871.
    • (2013) Food Research International , vol.51 , Issue.2 , pp. 866-871
    • Bagheri, L.1    Madadlou, A.2    Yarmand, M.3    Mousavi, M.E.4
  • 5
    • 55649094422 scopus 로고    scopus 로고
    • Physical properties of whey protein–hydroxypropylmethylcellulose blend edible films
    • Brindle, L., Krochta, J., Physical properties of whey protein–hydroxypropylmethylcellulose blend edible films. Journal of Food Science 73:9 (2008), E446–E454.
    • (2008) Journal of Food Science , vol.73 , Issue.9 , pp. E446-E454
    • Brindle, L.1    Krochta, J.2
  • 6
    • 84872383237 scopus 로고    scopus 로고
    • Influence of osmotic stress and encapsulating materials on the stability of autochthonous Lactobacillus plantarum after spray drying
    • Bustos, P., Bórquez, R., Influence of osmotic stress and encapsulating materials on the stability of autochthonous Lactobacillus plantarum after spray drying. Drying Technology 31:1 (2013), 57–66.
    • (2013) Drying Technology , vol.31 , Issue.1 , pp. 57-66
    • Bustos, P.1    Bórquez, R.2
  • 7
    • 0003072705 scopus 로고
    • Edible films and coatings as active layers Active food packaging
    • Springer
    • Cuq, B., Gontard, N., Guilbert, S., Edible films and coatings as active layers Active food packaging. 1995, Springer, 111–142.
    • (1995) , pp. 111-142
    • Cuq, B.1    Gontard, N.2    Guilbert, S.3
  • 8
    • 84925458528 scopus 로고    scopus 로고
    • Lactic acid bacteria as probiotics: Characteristics, selection criteria and role in immunomodulation of human GI muccosal barrier
    • CC BY 3.0 license, chapter 8
    • Daoud, H., Hani, B., Lactic acid bacteria as probiotics: Characteristics, selection criteria and role in immunomodulation of human GI muccosal barrier. Biochemistry, Genetics and Molecular Biology, 2013, 197–216 CC BY 3.0 license, chapter 8.
    • (2013) Biochemistry, Genetics and Molecular Biology , pp. 197-216
    • Daoud, H.1    Hani, B.2
  • 9
    • 0000333503 scopus 로고    scopus 로고
    • Mechanical properties and water vapor permeability of edible films from whey protein isolate and sodium dodecyl sulfate
    • Fairley, P., Monahan, F.J., German, J.B., Krochta, J.M., Mechanical properties and water vapor permeability of edible films from whey protein isolate and sodium dodecyl sulfate. Journal of Agricultural and Food Chemistry 44:2 (1996), 438–443.
    • (1996) Journal of Agricultural and Food Chemistry , vol.44 , Issue.2 , pp. 438-443
    • Fairley, P.1    Monahan, F.J.2    German, J.B.3    Krochta, J.M.4
  • 10
    • 2642562318 scopus 로고    scopus 로고
    • Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food. London, Ontario, Canada, 30
    • FAO/WHO, Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food. London, Ontario, Canada, 30., 2002.
    • (2002)
    • FAO/WHO1
  • 11
    • 79957597845 scopus 로고    scopus 로고
    • Towards a maximal cell survival in convective thermal drying processes
    • Fu, N., Chen, X.D., Towards a maximal cell survival in convective thermal drying processes. Food Research International 44:5 (2011), 1127–1149.
    • (2011) Food Research International , vol.44 , Issue.5 , pp. 1127-1149
    • Fu, N.1    Chen, X.D.2
  • 12
    • 0002140547 scopus 로고
    • Edible films and coatings from wheat and corn proteins
    • Gennadios, A., Weller, C.L., Edible films and coatings from wheat and corn proteins. Food Technology, 44(10), 1990, 63.
    • (1990) Food Technology , vol.44 , Issue.10 , pp. 63
    • Gennadios, A.1    Weller, C.L.2
  • 13
    • 34447573850 scopus 로고    scopus 로고
    • Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation
    • Gounga, M.E., Xu, S.-Y., Wang, Z., Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation. Journal of Food Engineering 83:4 (2007), 521–530, 10.1016/j.jfoodeng.2007.04.008.
    • (2007) Journal of Food Engineering , vol.83 , Issue.4 , pp. 521-530
    • Gounga, M.E.1    Xu, S.-Y.2    Wang, Z.3
  • 14
    • 84863115488 scopus 로고    scopus 로고
    • Probiotic fermentation of plant based products: Possibilities and opportunities
    • Gupta, S., Abu-Ghannam, N., Probiotic fermentation of plant based products: Possibilities and opportunities. Critical Reviews in Food Science and Nutrition 52:2 (2012), 183–199, 10.1080/10408398.2010.499779.
    • (2012) Critical Reviews in Food Science and Nutrition , vol.52 , Issue.2 , pp. 183-199
    • Gupta, S.1    Abu-Ghannam, N.2
  • 15
    • 70149110633 scopus 로고    scopus 로고
    • Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound
    • Hambleton, A., Debeaufort, F., Bonnotte, A., Voilley, A., Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound. Food Hydrocolloids 23:8 (2009), 2116–2124, 10.1016/j.foodhyd.2009.04.001.
    • (2009) Food Hydrocolloids , vol.23 , Issue.8 , pp. 2116-2124
    • Hambleton, A.1    Debeaufort, F.2    Bonnotte, A.3    Voilley, A.4
  • 16
    • 0003151598 scopus 로고    scopus 로고
    • Antimicrobial food packaging
    • Han, J.H., Antimicrobial food packaging. Food Technology 54 (2000), 56–65.
    • (2000) Food Technology , vol.54 , pp. 56-65
    • Han, J.H.1
  • 17
    • 17644427732 scopus 로고    scopus 로고
    • Sensory evaluation of fresh strawberries (Fragaria ananassa) coated with chitosan-based edible coatings
    • Han, C., Lederer, C., McDaniel, M., Zhao, Y., Sensory evaluation of fresh strawberries (Fragaria ananassa) coated with chitosan-based edible coatings. Journal of Food Science 70:3 (2005), S172–S178, 10.1111/j.1365-2621.2005.tb07153.x.
    • (2005) Journal of Food Science , vol.70 , Issue.3 , pp. S172-S178
    • Han, C.1    Lederer, C.2    McDaniel, M.3    Zhao, Y.4
  • 19
    • 84874029842 scopus 로고    scopus 로고
    • Physical properties and antioxidant capacity of starch–sodium caseinate films containing lipids
    • Jiménez, A., Fabra, M.J., Talens, P., Chiralt, A., Physical properties and antioxidant capacity of starch–sodium caseinate films containing lipids. Journal of Food Engineering 116:3 (2013), 695–702, 10.1016/j.jfoodeng.2013.01.010.
    • (2013) Journal of Food Engineering , vol.116 , Issue.3 , pp. 695-702
    • Jiménez, A.1    Fabra, M.J.2    Talens, P.3    Chiralt, A.4
  • 20
    • 84898818843 scopus 로고    scopus 로고
    • Physical, structural, antioxidant and antimicrobial properties of gelatin-chitosan composite edible films
    • Jridi, M., Hajji, S., Ayed, H.B., Lassoued, I., Mbarek, A., Kammoun, M., et al. Physical, structural, antioxidant and antimicrobial properties of gelatin-chitosan composite edible films. International Journal of Biological Macromolecules 67:0 (2014), 373–379, 10.1016/j.ijbiomac.2014.03.054.
    • (2014) International Journal of Biological Macromolecules , vol.67 , pp. 373-379
    • Jridi, M.1    Hajji, S.2    Ayed, H.B.3    Lassoued, I.4    Mbarek, A.5    Kammoun, M.6
  • 21
    • 84878397569 scopus 로고    scopus 로고
    • Development and characterization of novel probiotic-residing pullulan/starch edible films
    • Kanmani, P., Lim, S.T., Development and characterization of novel probiotic-residing pullulan/starch edible films. Food Chemistry 141:2 (2013), 1041–1049, 10.1016/j.foodchem.2013.03.103.
    • (2013) Food Chemistry , vol.141 , Issue.2 , pp. 1041-1049
    • Kanmani, P.1    Lim, S.T.2
  • 22
    • 0036320519 scopus 로고    scopus 로고
    • Technology options for new nutritional concepts
    • Korhonen, H., Technology options for new nutritional concepts. International Journal of Dairy Technology 55:2 (2002), 79–88, 10.1046/j.1471-0307.2002.00050.x.
    • (2002) International Journal of Dairy Technology , vol.55 , Issue.2 , pp. 79-88
    • Korhonen, H.1
  • 23
    • 84870824905 scopus 로고    scopus 로고
    • Probiotic meat products and human nutrition
    • Kołożyn-Krajewska, D., Dolatowski, Z.J., Probiotic meat products and human nutrition. Process Biochemistry 47:12 (2012), 1761–1772, 10.1016/j.procbio.2012.09.017.
    • (2012) Process Biochemistry , vol.47 , Issue.12 , pp. 1761-1772
    • Kołożyn-Krajewska, D.1    Dolatowski, Z.J.2
  • 24
    • 84856336425 scopus 로고    scopus 로고
    • Electrospinning as a useful technique for the encapsulation of living bifidobacteria in food hydrocolloids
    • López-Rubio, A., Sanchez, E., Wilkanowicz, S., Sanz, Y., Lagaron, J.M., Electrospinning as a useful technique for the encapsulation of living bifidobacteria in food hydrocolloids. Food Hydrocolloids 28:1 (2012), 159–167, 10.1016/j.foodhyd.2011.12.008.
    • (2012) Food Hydrocolloids , vol.28 , Issue.1 , pp. 159-167
    • López-Rubio, A.1    Sanchez, E.2    Wilkanowicz, S.3    Sanz, Y.4    Lagaron, J.M.5
  • 26
    • 79952090310 scopus 로고    scopus 로고
    • Technological optimization of manufacture of probiotic whey cheese matrices. [Research Support, Non-U.S. Gov't]
    • Madureira, A.R., Brandão, T., Gomes, A.M., Pintado, M.E., Malcata, F.X., Technological optimization of manufacture of probiotic whey cheese matrices. [Research Support, Non-U.S. Gov't]. Journal of Food Science 76:2 (2011), E203–E211, 10.1111/j.1750-3841.2010.02008.x.
    • (2011) Journal of Food Science , vol.76 , Issue.2 , pp. E203-E211
    • Madureira, A.R.1    Brandão, T.2    Gomes, A.M.3    Pintado, M.E.4    Malcata, F.X.5
  • 27
    • 0001966718 scopus 로고    scopus 로고
    • Permeability properties of fruit puree edible films
    • McHugh, T., Huxsoll, C., Krochta, J., Permeability properties of fruit puree edible films. Journal of Food Science 61:1 (1996), 88–91.
    • (1996) Journal of Food Science , vol.61 , Issue.1 , pp. 88-91
    • McHugh, T.1    Huxsoll, C.2    Krochta, J.3
  • 29
    • 25844514795 scopus 로고    scopus 로고
    • Antimicrobial effects of lactoferrin, lysozyme, and the lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli O157: H7
    • Min, S., Harris, L.J., Krochta, J.M., Antimicrobial effects of lactoferrin, lysozyme, and the lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli O157: H7. Journal of Food Science 70:7 (2005), m332–m338, 10.1111/j.1365-2621.2005.tb11476.x.
    • (2005) Journal of Food Science , vol.70 , Issue.7 , pp. m332-m338
    • Min, S.1    Harris, L.J.2    Krochta, J.M.3
  • 30
    • 80755128988 scopus 로고    scopus 로고
    • Probiotic ice cream: Viability of probiotic bacteria and sensory properties
    • Mohammadi, R., Mortazavian, A., Khosrokhavar, R., da Cruz, A., Probiotic ice cream: Viability of probiotic bacteria and sensory properties. Annals of Microbiology 61:3 (2011), 411–424, 10.1007/s13213-010-0188-z.
    • (2011) Annals of Microbiology , vol.61 , Issue.3 , pp. 411-424
    • Mohammadi, R.1    Mortazavian, A.2    Khosrokhavar, R.3    da Cruz, A.4
  • 33
    • 79951516355 scopus 로고    scopus 로고
    • Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum
    • Nag, A., Han, K.-S., Singh, H., Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum. International Dairy Journal 21:4 (2011), 247–253.
    • (2011) International Dairy Journal , vol.21 , Issue.4 , pp. 247-253
    • Nag, A.1    Han, K.-S.2    Singh, H.3
  • 34
    • 84864498285 scopus 로고    scopus 로고
    • Probiotics, their health benefits and applications for developing healthier foods: A review
    • Nagpal, R., Kumar, A., Kumar, M., Behare, P.V., Jain, S., Yadav, H., Probiotics, their health benefits and applications for developing healthier foods: A review. FEMS microbiology letters 334:1 (2012), 1–15, 10.1111/j.1574-6968.2012.02593.x.
    • (2012) FEMS microbiology letters , vol.334 , Issue.1 , pp. 1-15
    • Nagpal, R.1    Kumar, A.2    Kumar, M.3    Behare, P.V.4    Jain, S.5    Yadav, H.6
  • 35
    • 34248164510 scopus 로고    scopus 로고
    • In situ tensile deformation of zein films with plasticizers and filler materials
    • Naushad, M.E., Stading, M., In situ tensile deformation of zein films with plasticizers and filler materials. Food Hydrocolloids 21:8 (2007), 1245–1255, 10.1016/j.foodhyd.2006.09.013.
    • (2007) Food Hydrocolloids , vol.21 , Issue.8 , pp. 1245-1255
    • Naushad, M.E.1    Stading, M.2
  • 36
    • 47849090970 scopus 로고    scopus 로고
    • Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity
    • Oses, J., Fernandez-Pan, I., Mendoza, M., Maté, J.I., Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity. Food Hydrocolloids 23:1 (2009), 125–131.
    • (2009) Food Hydrocolloids , vol.23 , Issue.1 , pp. 125-131
    • Oses, J.1    Fernandez-Pan, I.2    Mendoza, M.3    Maté, J.I.4
  • 37
    • 84892812809 scopus 로고    scopus 로고
    • Formation and properties of whey protein films and coatings
    • A. Gennadios CRC Press Boca Raton FL, USA
    • Pérez-Gago, M.B., Krochta, J.M., Formation and properties of whey protein films and coatings. Gennadios, A., (eds.) Protein-based films and coatings, 2002, CRC Press, Boca Raton FL, USA, 159–180.
    • (2002) Protein-based films and coatings , pp. 159-180
    • Pérez-Gago, M.B.1    Krochta, J.M.2
  • 38
    • 0037392839 scopus 로고    scopus 로고
    • Effect of hydroxypropyl methylcellulose-lipid edible composite coatings on plum (cv. Autumn giant) quality during storage
    • Perez-Gago, M., Rojas, C., Del Rio, M., Effect of hydroxypropyl methylcellulose-lipid edible composite coatings on plum (cv. Autumn giant) quality during storage. Journal of Food Science 68:3 (2003), 879–883.
    • (2003) Journal of Food Science , vol.68 , Issue.3 , pp. 879-883
    • Perez-Gago, M.1    Rojas, C.2    Del Rio, M.3
  • 39
    • 15244360794 scopus 로고    scopus 로고
    • Effect of whey protein-and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples
    • Perez-Gago, M., Serra, M., Alonso, M., Mateos, M., Del Río, M., Effect of whey protein-and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples. Postharvest Biology and Technology 36:1 (2005), 77–85.
    • (2005) Postharvest Biology and Technology , vol.36 , Issue.1 , pp. 77-85
    • Perez-Gago, M.1    Serra, M.2    Alonso, M.3    Mateos, M.4    Del Río, M.5
  • 42
    • 20744434726 scopus 로고    scopus 로고
    • Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin
    • Pranoto, Y., Rakshit, S.K., Salokhe, V.M., Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. LWT - Food Science and Technology 38:8 (2005), 859–865, 10.1016/j.lwt.2004.09.014.
    • (2005) LWT - Food Science and Technology , vol.38 , Issue.8 , pp. 859-865
    • Pranoto, Y.1    Rakshit, S.K.2    Salokhe, V.M.3
  • 43
    • 84922318624 scopus 로고    scopus 로고
    • Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying
    • Rajam, R., Anandharamakrishnan, C., Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying. LWT - Food Science and Technology, 2014, 10.1016/j.lwt.2014.09.062.
    • (2014) LWT - Food Science and Technology
    • Rajam, R.1    Anandharamakrishnan, C.2
  • 44
    • 84862066987 scopus 로고    scopus 로고
    • Edible films and coatings from whey proteins: A review on formulation, and on mechanical and bioactive properties
    • Ramos, Ó.L., Fernandes, J.C., Silva, S.I., Pintado, M.E., Malcata, F.X., Edible films and coatings from whey proteins: A review on formulation, and on mechanical and bioactive properties. Critical Reviews in Food Science and Nutrition 52:6 (2011), 533–552, 10.1080/10408398.2010.500528.
    • (2011) Critical Reviews in Food Science and Nutrition , vol.52 , Issue.6 , pp. 533-552
    • Ramos, Ó.L.1    Fernandes, J.C.2    Silva, S.I.3    Pintado, M.E.4    Malcata, F.X.5
  • 45
    • 84861987357 scopus 로고    scopus 로고
    • Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
    • Ramos, Ó.L., Reinas, I., Silva, S.I., Fernandes, J.C., Cerqueira, M.A., Pereira, R.N., et al. Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom. Food Hydrocolloids 30:1 (2013), 110–122, 10.1016/j.foodhyd.2012.05.001.
    • (2013) Food Hydrocolloids , vol.30 , Issue.1 , pp. 110-122
    • Ramos, Ó.L.1    Reinas, I.2    Silva, S.I.3    Fernandes, J.C.4    Cerqueira, M.A.5    Pereira, R.N.6
  • 46
    • 84855544569 scopus 로고    scopus 로고
    • Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds
    • Ramos, Ó.L., Silva, S.I., Soares, J.C., Fernandes, J.C., Poças, M.F., Pintado, M.E., et al. Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds. Food Research International 45:1 (2012), 351–361, 10.1016/j.foodres.2011.09.016.
    • (2012) Food Research International , vol.45 , Issue.1 , pp. 351-361
    • Ramos, Ó.L.1    Silva, S.I.2    Soares, J.C.3    Fernandes, J.C.4    Poças, M.F.5    Pintado, M.E.6
  • 48
    • 80051590355 scopus 로고    scopus 로고
    • Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules
    • Rodrigues, D., Sousa, S., Rocha-Santos, T., Silva, J., Lobo, J.S., Costa, P., et al. Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules. International Dairy Journal 21:11 (2011), 869–876.
    • (2011) International Dairy Journal , vol.21 , Issue.11 , pp. 869-876
    • Rodrigues, D.1    Sousa, S.2    Rocha-Santos, T.3    Silva, J.4    Lobo, J.S.5    Costa, P.6
  • 49
    • 84872480619 scopus 로고    scopus 로고
    • Probiotic fermented sausage: Viability of probiotic microorganisms and sensory characteristics
    • Rouhi, M., Sohrabvandi, S., Mortazavian, A., Probiotic fermented sausage: Viability of probiotic microorganisms and sensory characteristics. Critical Reviews in Food Science and Nutrition 53:4 (2013), 331–348, 10.1080/10408398.2010.531407.
    • (2013) Critical Reviews in Food Science and Nutrition , vol.53 , Issue.4 , pp. 331-348
    • Rouhi, M.1    Sohrabvandi, S.2    Mortazavian, A.3
  • 51
    • 84949125868 scopus 로고    scopus 로고
    • Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films
    • Rubilar, J.F., Zúñiga, R.N., Osorio, F., Pedreschi, F., Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films. Carbohydrate Polymers 123:0 (2015), 27–38, 10.1016/j.carbpol.2015.01.010.
    • (2015) Carbohydrate Polymers , vol.123 , pp. 27-38
    • Rubilar, J.F.1    Zúñiga, R.N.2    Osorio, F.3    Pedreschi, F.4
  • 52
    • 33846466745 scopus 로고    scopus 로고
    • Physicochemical properties of alginate/polycaprolactone-based films containing essential oils
    • Salmieri, S., Lacroix, M., Physicochemical properties of alginate/polycaprolactone-based films containing essential oils. Journal of Agricultural and Food Chemistry 54:26 (2006), 10205–10214, 10.1021/jf062127z.
    • (2006) Journal of Agricultural and Food Chemistry , vol.54 , Issue.26 , pp. 10205-10214
    • Salmieri, S.1    Lacroix, M.2
  • 53
    • 84880991181 scopus 로고    scopus 로고
    • Antilisterial and physical properties of biopolymer films containing lactic acid bacteria
    • Sánchez-González, L., Quintero Saavedra, J.I., Chiralt, A., Antilisterial and physical properties of biopolymer films containing lactic acid bacteria. Food Control 35:1 (2014), 200–206, 10.1016/j.foodcont.2013.07.001.
    • (2014) Food Control , vol.35 , Issue.1 , pp. 200-206
    • Sánchez-González, L.1    Quintero Saavedra, J.I.2    Chiralt, A.3
  • 55
    • 84865310068 scopus 로고    scopus 로고
    • Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films
    • Shakila, R.J., Jeevithan, E., Varatharajakumar, A., Jeyasekaran, G., Sukumar, D., Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films. Food Chemistry 135:4 (2012), 2260–2267.
    • (2012) Food Chemistry , vol.135 , Issue.4 , pp. 2260-2267
    • Shakila, R.J.1    Jeevithan, E.2    Varatharajakumar, A.3    Jeyasekaran, G.4    Sukumar, D.5
  • 57
    • 84893746937 scopus 로고    scopus 로고
    • Probiotic Edible Films as a new strategy for developing functional bakery products: The case of pan bread
    • Soukoulis, C., Yonekura, L., Gan, H.-H., Behboudi-Jobbehdar, S., Parmenter, C., Fisk, I., Probiotic Edible Films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocolloids 39 (2014), 231–242, 10.1016/j.foodhyd.2014.01.023.
    • (2014) Food Hydrocolloids , vol.39 , pp. 231-242
    • Soukoulis, C.1    Yonekura, L.2    Gan, H.-H.3    Behboudi-Jobbehdar, S.4    Parmenter, C.5    Fisk, I.6
  • 58
    • 84865537711 scopus 로고    scopus 로고
    • Encapsulation of probiotic strains in plain or cysteine-supplemented alginate improves viability at storage below freezing temperatures
    • Sousa, S., Gomes, A.M., Pintado, M.M., Malcata, F.X., Silva, J.P., Sousa, J.M., et al. Encapsulation of probiotic strains in plain or cysteine-supplemented alginate improves viability at storage below freezing temperatures. Engineering in Life Sciences 12:4 (2012), 457–465, 10.1002/elsc.201200007.
    • (2012) Engineering in Life Sciences , vol.12 , Issue.4 , pp. 457-465
    • Sousa, S.1    Gomes, A.M.2    Pintado, M.M.3    Malcata, F.X.4    Silva, J.P.5    Sousa, J.M.6
  • 59
    • 34248192339 scopus 로고    scopus 로고
    • Alginate-and gellan-based edible films for probiotic coatings on fresh-cut fruits. [Research Support, Non-U.S. Gov't]
    • Tapia, M.S., Rojas-Grau, M.A., Rodriguez, F.J., Ramirez, J., Carmona, A., Martin-Belloso, O., Alginate-and gellan-based edible films for probiotic coatings on fresh-cut fruits. [Research Support, Non-U.S. Gov't]. Journal of Food Science 72:4 (2007), E190–E1966, 10.1111/j.1750-3841.2007.00318.x.
    • (2007) Journal of Food Science , vol.72 , Issue.4 , pp. E190-E1966
    • Tapia, M.S.1    Rojas-Grau, M.A.2    Rodriguez, F.J.3    Ramirez, J.4    Carmona, A.5    Martin-Belloso, O.6
  • 60
    • 84902801781 scopus 로고    scopus 로고
    • Probiotic functional foods: Survival of probiotics during processing and storage
    • Tripathi, M.K., Giri, S.K., Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods 9 (2014), 225–241, 10.1016/j.jff.2014.04.030.
    • (2014) Journal of Functional Foods , vol.9 , pp. 225-241
    • Tripathi, M.K.1    Giri, S.K.2
  • 61
    • 44549083444 scopus 로고    scopus 로고
    • Probiotics-from metchnikoff to bioactives
    • Vasiljevic, T., Shah, N.P., Probiotics-from metchnikoff to bioactives. International Dairy Journal 18:7 (2008), 714–728, 10.1016/j.idairyj.2008.03.004.
    • (2008) International Dairy Journal , vol.18 , Issue.7 , pp. 714-728
    • Vasiljevic, T.1    Shah, N.P.2
  • 62
    • 84881446236 scopus 로고    scopus 로고
    • Protein-based edible films: Characteristics and improvement of properties
    • A.A. Eissa
    • Wittaya, T., Protein-based edible films: Characteristics and improvement of properties. Eissa, A.A., (eds.) Structure and function of food engineering, 2012, 43–70.
    • (2012) Structure and function of food engineering , pp. 43-70
    • Wittaya, T.1
  • 63
    • 0035084296 scopus 로고    scopus 로고
    • Effect of probiotics and functional foods and their use in different diseases
    • Zubillaga, M., Weill, R., Postaire, E., Goldman, C., Caro, R., Boccio, J., Effect of probiotics and functional foods and their use in different diseases. Nutrition Research 21:3 (2001), 569–579, 10.1016/S0271-5317(01)00281-0.
    • (2001) Nutrition Research , vol.21 , Issue.3 , pp. 569-579
    • Zubillaga, M.1    Weill, R.2    Postaire, E.3    Goldman, C.4    Caro, R.5    Boccio, J.6


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.