Título:	Dehydrated strawberries for probiotic delivery: Influence of dehydration and probiotic incorporation methods.
Autor:	OLIVEIRA, A. S. NIRO, C. M. BRESOLIN, J. D. SOARES, V. F. FERREIRA, M. D. SIVIERI, K. AZEREDO, H. M. C. de
Afiliación:	ALINE SOARES OLIVEIRA, Postgraduate Program in Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University (Unesp); CAROLINA MADAZIO NIRO, Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar); JOANA DIAS BRESOLIN, CNPDIA; VIVIANE FARIA SOARES, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA; KATIA SIVIERI, Postgraduate Program in Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University (Unesp); HENRIETTE MONTEIRO C DE AZEREDO, CNPAT.
Año:	2021
Referencia:	LWT. Food Science and Technology, v. 144, a. 111105, 2021.
Páginas:	1 - 10
Thesagro:	Morango
NAL Thesaurus:	Fragaria ananassa
Palabras clave:	Food dehydration Non-dairy probiotic foods Edible coatings Desidratação de alimentos Alimentos probióticos não lácteos Revestimentos comestíveis
ISSN:	0023-6438
DOI:	https://doi.org/10.1016/ j.lwt.2021.111105
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPDIA)