Novel functional blueberries: Fructo-oligosaccharides and probiotic lactobacilli incorporated into alginate edible coatings

Food Research International

Volumn 122, Issue , 2019, Pages 653-660

  Bambace, María Florencia ^a,b   Alvarez, María Victoria ^a,b   Moreira, María del Rosario ^a,b  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Antimicrobial effect; Functional foods; Lactobacilli; Probiotic survival; Ready to eat blueberries; Sensory acceptability

Indexed keywords

BACILLI; COATINGS; ESCHERICHIA COLI; FRUITS; FUNCTIONAL FOOD;

ANTI-MICROBIAL EFFECTS; LACTOBACILLI; PROBIOTICS; READY-TO-EAT; SENSORY ACCEPTABILITIES;

ALGINATE;

ALGINIC ACID; FRUCTOSE OLIGOSACCHARIDE; INULIN; OLIGOSACCHARIDE; PREBIOTIC AGENT; PROBIOTIC AGENT;

BLUEBERRY; CHEMISTRY; DRUG EFFECT; FOOD CONTROL; FOOD HANDLING; FRUIT; FUNCTIONAL FOOD; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; MICROBIOLOGY; PHYSIOLOGY; TASTE;

ALGINATES; BLUEBERRY PLANTS; EDIBLE FILMS; FOOD HANDLING; FOOD MICROBIOLOGY; FRUIT; FUNCTIONAL FOOD; INULIN; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; OLIGOSACCHARIDES; PREBIOTICS; PROBIOTICS; TASTE;

EID: 85060332912     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2019.01.040     Document Type: Article

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