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- Soukoulis, Christos; Behboudi-Jobbehdar, Solmaz; Macnaughtan, William; Parmenter, Christopher; Fisk, Ian D.
- Food hydrocolloids 2017 v.70 pp. 345-355
- sodium alginate, etc ; Food and Agriculture Organization; Lactobacillus rhamnosus; World Health Organization; beans; bioactive compounds; biopolymers; drying; edible films; esterification; gelatin; hydrocolloids; pectins; probiotics; processed foods; shelf life; temperature; viscosity; whey protein concentrate; whey protein isolate; Show all 20 Subjects
- ... The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of polymer and the inclusion of whey protein isolate was evaluated for their ability to stabalise live probiotic organisms. Edible films based on low (LSA) ...
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