The effect of honey supplementation on the survival and stability of free and encapsulated probiotics

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-09-04 DOI:10.1080/19476337.2024.2377302

Aasma Asghar, Aftab Ahmed, Farhan Saeed, Muhammad Afzaal, Muhammad Ijaz, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Afaf Ijaz, Ifrah Usman, Atif Liaqat, Shahzad Hussain, Catherine Ndagire

引用次数: 0

Abstract

Honey is a prebiotic food that has many health benefits. Honey contains oligosaccharides that can be used to protect sensitive bioactive compounds. The purpose of this study was to see how encapsul...

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补充蜂蜜对游离和封装益生菌存活率和稳定性的影响

蜂蜜是一种有益健康的益生元食品。蜂蜜含有低聚糖，可用于保护敏感的生物活性化合物。这项研究的目的是了解蜂蜜中的低聚糖如何保护敏感的生物活性化合物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.