芋头淀粉包封对鼠李糖乳杆菌在胁迫条件下的存活能力的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2023-11-28 DOI:10.1080/10942912.2023.2286892

Waqas Zubair, Muhammad Afzaal, Farhan Saeed, Aftab Ahmed, Huda Ateeq, Noor Akram, Yasir Abbas Shah, Aasma Asghar, Salim Manoharadas, Asad Nawaz, Degnet Teferi Asres

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引用次数: 0

摘要

在本研究中，提取芋头淀粉并将其用于益生菌的包封，以延长益生菌在逆境条件下的生存能力。用芋头淀粉和海藻酸钠作为壁材。

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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Survivability of Lactobacillus rhamnosus under stressed conditions as affected by taro starch (Colocasia esculenta) encapsulation

In the current study, taro starch was extracted and used for the encapsulation of probiotics to prolong their viability under stressed conditions. Taro starch and sodium alginate were used as wall ...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.