Probiotic and synbiotic edible coatings: Effects on Lacticaseibacillus casei viability and general quality of minimally processed fruit during storage
Júlia Vitória Barbosa Dias, Whyara Karoline Almeida da Costa, Dirceu de Sousa Melo, Kataryne Árabe Rimá de Oliveira, André Ulisses Dantas Batista, Evandro Leite de Souza, Rosane Freitas Schwan, Tatiana Colombo Pimentel, Marciane Magnani
Topics & Concepts
Food scienceChemistryFlavorTitratable acidMelonSugarProbioticLactobacillus caseiShelf lifeOrganic acidReducing sugarLactic acidFructoseWater activityBiochemistryFermentationWater contentHorticultureBacteriaBiologyGeotechnical engineeringEngineeringGeneticsMicrobial Metabolites in Food BiotechnologyFood composition and propertiesNanocomposite Films for Food Packaging