Improvement of lactic acid bacteria viability in acid conditions employing agroindustrial co-products as prebiotic on alginate ionotropic gel matrix co-encapsulation
Waste from foods processing are being widely studied due their content of many value added ingredients, like dietary fiber and bioactive compounds. The opportunities for recovery of components with a great economic potential from by-products are diverse. Apple marc derived from cider production and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-11-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617305662 |