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...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2018-02-01
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Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617307661 |