Detalhe da pesquisa
1.
Aloe vera jelly dessert supplemented with Lactobacillus curvatus encapsulated in Plantago major mucilage and sodium alginate: Characterization of physicochemical, sensory properties and survivability against low pH, salt, heat, and cold storage.
Food Sci Nutr
; 12(5): 3377-3390, 2024 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-38726455
2.
Effects of free and encapsulated Siah-e-Samarghandi grape seed extract on the physicochemical, textural, microbial, and sensorial properties of UF-Feta cheese.
Food Sci Nutr
; 11(7): 3923-3938, 2023 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-37457156
3.
Encapsulation of probiotic Lactobacillus acidophilus ATCC 4356 in alginate-galbanum (Ferula Gummosa Boiss) gum microspheres and evaluation of the survival in simulated gastrointestinal conditions in probiotic Tahini halva.
Braz J Microbiol
; 54(3): 1589-1601, 2023 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-37515666
4.
Nutritional and sensory properties of low-fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate.
Food Sci Nutr
; 11(1): 516-526, 2023 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-36655108