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Novel functional blueberries: Fructo-oligosaccharides and probiotic lactobacilli incorporated into alginate edible

María Florencia Bambace1, María Victoria Alvarez1, María Del Rosario Moreira1

  • 1Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.

Food Research International (Ottawa, Ont.)
|June 24, 2019
PubMed

Keywords:
Antimicrobial effectFunctional foodsLactobacilliProbiotic survivalReady-to-eat blueberriesSensory acceptability

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