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Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production
(Elsevier, Amsterdam, 2019)
The aim of the present study was to investigate encapsulation of probiotic Lactobacillus casei ATCC 393 on alginates using the extrusion technique and to evaluate cell survival under simulated gastrointestinal conditions ...
Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello
(Elsevier Science Bv, Amsterdam, 2017)
The aim of this study was to analyze application of quality function deployment on examining the shelf life of Agaricus bisporus Portobello packed in modified atmosphere packaging stored for 22 d at 4 degrees C. Mushrooms ...
Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
(Elsevier Science Bv, Amsterdam, 2019)
The purpose of this study was to evaluate changes in the physicochemical properties and amino acid profiles of pork sausages prepared by including vegetable protein sources (beans, peas, and lentils), microalgae (Chiorella ...
Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk
(Elsevier Science Bv, Amsterdam, 2016)
In the present study, the survival of spray-dried microencapsulated Lactobacillus casei ATCC 393 cells was evaluated under simulated gastrointestinal conditions, as well as during production and storage of fermented milk. ...
Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process
(Elsevier, Amsterdam, 2020)
Tofu protein composition changes induced by a pilot plant processing method involving hydrothermal cooking, commercial rennet as coagulant and inulin as functional ingredient were assessed. Glycoproteins (gamma-, ...