Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate

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Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate

The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of polymer and the inclusion of whey protein isolate was...

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Bibliographic Details
Main Authors:	Soukoulis, Christos, Behboudi-Jobbehdar, Solmaz, Macnaughtan, William, Parmenter, Christopher D.J., Fisk, Ian D.
Format:	Article
Published:	Elsevier 2017
Online Access:	https://eprints.nottingham.ac.uk/41913/

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