In the presented work, we have developed edible kefiran films containing Lactobacillus plantarum CIDCA 8327 and Kluyveromyces marxianus CIDCA 8154. Thickness, moisture content and optical properties of films were not altered by the incorporation of microorganisms. During the film obtaining, lactobacillus concentration decreased one logarithmic cycle and no loss on yeast viability was detected. Both microorganisms included in glycerol plasticized kefiran films successfully maintained their viability during storage. After 35 days at 20°°C L. plantarum viability decreased less than 1.3 logarithmic cycles and K. marxianus 0.7 logarithmic cycles. The high susceptibility of free cells of lactobacilli to acid was slightly diminished by the inclusi...
Kefir is a traditional fermented beverage and the fermentation process usually involves microorganis...
The use of edible films formulated with bioactive compounds in food products in order to convey new...
Kefir is a dairy product obtained by fermentation of milk with a complex microbial population and se...
The food industry is constantly searching for new food components to improve the texture and mouth-f...
The goal of this work was to investigate the physicochemical properties of methylcellulose (MC) base...
Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with ke...
Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with ke...
Considering that several health promoting properties are associated with kefir consumption anda reli...
The concept of prebiotic edible films as effective vehicles for encapsulating probiotic living cells...
The injuries caused by spray drying (SD) of three potential probiotic lactobacilli isolated from kef...
AbstractThe concept of prebiotic edible films as effective vehicles for encapsulating probiotic livi...
This study was aimed to evaluate the effects of different components and the addition of probiotic b...
Cheese whey, one of the most abundant by-products of the dairy industry, causes economic losses and ...
Edible films are thin layers of biopolymer-based materials, which are expected to help the packaging...
Acknowledgments This work was supported by “Santander Universidades and University of Coimbra” thro...
Kefir is a traditional fermented beverage and the fermentation process usually involves microorganis...
The use of edible films formulated with bioactive compounds in food products in order to convey new...
Kefir is a dairy product obtained by fermentation of milk with a complex microbial population and se...
The food industry is constantly searching for new food components to improve the texture and mouth-f...
The goal of this work was to investigate the physicochemical properties of methylcellulose (MC) base...
Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with ke...
Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with ke...
Considering that several health promoting properties are associated with kefir consumption anda reli...
The concept of prebiotic edible films as effective vehicles for encapsulating probiotic living cells...
The injuries caused by spray drying (SD) of three potential probiotic lactobacilli isolated from kef...
AbstractThe concept of prebiotic edible films as effective vehicles for encapsulating probiotic livi...
This study was aimed to evaluate the effects of different components and the addition of probiotic b...
Cheese whey, one of the most abundant by-products of the dairy industry, causes economic losses and ...
Edible films are thin layers of biopolymer-based materials, which are expected to help the packaging...
Acknowledgments This work was supported by “Santander Universidades and University of Coimbra” thro...
Kefir is a traditional fermented beverage and the fermentation process usually involves microorganis...
The use of edible films formulated with bioactive compounds in food products in order to convey new...
Kefir is a dairy product obtained by fermentation of milk with a complex microbial population and se...