Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread

Soukoulis, Christos; Yonekura, Lina; Gan, Heng Hui; Behboudi-Jobbehdar, Solmaz; Parmenter, C.D.J.; Fisk, Ian D.

doi:10.1016/j.foodhyd.2014.01.023

All Outputs (2)

Stability of Lactobacillus rhamnosus GG in prebiotic edible films (2014)
Journal Article

The concept of prebiotic edible films as effective vehicles for encapsulating probiotic living cells is presented. Four soluble fibres (inulin, polydextrose, glucose-oligosaccharides and wheat dextrin) were selected as prebiotic co-components of gela... Read More about Stability of Lactobacillus rhamnosus GG in prebiotic edible films.

Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread (2014)
Journal Article

In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate... Read More about Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread.