Functional Enhancement of Bioactives from Black Beans and Lactic Acid Bacteria into an Innovative Food Ingredient by Comicroencapsulation
Mihaela Aida Vasile, Ștefania Adelina Milea, Elena Enachi, Vasilica Barbu, Adrian Cîrciumaru, Gabriela Bahrim, Gabriela Râpeanu, Nicoleta Stănciuc
Topics & Concepts
Food scienceLactic acidChemistryLactobacillus caseiIngredientPolyphenolBacteriaInulinAntioxidantLactobacillusFunctional foodBiochemistryBiologyGeneticsFermentationMicroencapsulation and Drying ProcessesProteins in Food SystemsFood composition and properties