The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion
Francesca Valerio, Maria Grazia Volpe, Gabriella Santagata, Floriana Boscaino, Costantina Barbarisi, Mariaelena Di Biase, Anna Rita Bavaro, Stella Lisa Lonigro, Paola Lavermicocca
Topics & Concepts
ProbioticLactobacillus paracaseiFood scienceDehydrationPectinChemistryDigestion (alchemy)LactobacillusMicrobiologyBiologyBacteriaFermentationChromatographyBiochemistryGeneticsProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology