Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate

Food Hydrocolloids

Volumn 70, Issue , 2017, Pages 345-355

  Soukoulis, Christos ^a   Behboudi Jobbehdar, Solmaz ^b   Macnaughtan, William ^b   Parmenter, Christopher ^b   Fisk, Ian D ^b  

^a LUXEMBOURG INSTITUTE OF SCIENCE AND TECHNOLOGY   (Luxembourg)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Alginate; Carrageenan; Dairy protein; Edible film; Pectin; Probiotic

Indexed keywords

FOOD PRODUCTS; FOOD STORAGE; SODIUM ALGINATE;

ANIONIC BIOPOLYMER; BIOACTIVE COMPOUNDS; CARRAGEENANS; DAIRY PROTEIN; EDIBLE FILMS; LACTOBACILLUS RHAMNOSUS; PECTIN; PROBIOTICS; WHEY PROTEIN ISOLATE; WHEY PROTEINS CONCENTRATE;

PROTEINS;

EID: 85018735007     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.04.014     Document Type: Article

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