Development of dried probiotic apple cubes incorporated with Lactobacillus casei NRRL B-442

This work presents the development of a probiotic dried apple snack consisting of dried apple cubes impregnated with Lactobacillus casei NRRL B-442. Apple cubes were impregnated with probiotic microorganisms and dried under different temperatures (10–60 °C), with or without application of ultrasound...

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Bibliographic Details
Main Authors: Sueli Rodrigues, Luís C.A. Silva, Antonio Mulet, Juan A. Cárcel, Fabiano A.N. Fernandes
Format: Article
Language:English
Published: Elsevier 2018-02-01
Series:Journal of Functional Foods
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617307661