Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously

The aim of the work was to study the effects of simultaneous fortification, iron and Lactobacillus casei (L. casei) on a vegetable matrix. Pumpkin tissue was used as vegetable matrix for iron fortification in a dry infusion process and an edible coating containing L. casei was applied. Three systems...

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Detalles Bibliográficos
Autores principales: Genevois, C., de Escalada Pla, M., Flores, S.
Formato: JOUR
Materias:
Edible coatings
Fortified vegetables
Hidroxypropyl methylcellulose
Lactobacillus survival
probiotic
Coatings
Food additives
Vegetables
Edible coating
First-order kinetic models
Lactobacillus casei
Methylcellulose
Overall acceptability
Probiotics
Vegetable matrices
Iron
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v79_n_p34_Genevois
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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