Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challenges

Bread is a well-known and popular product among people around the world. The processing stages involved, from flour milling to baking, can result in the degradation or loss of certain nutritional and bioactive compounds. Enrichment of bread with probiotics, despite their health-promoting properties...

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Hlavní autoři:	Samira Beikzadeh, Alireza Sadeghi, Arezou Khezerlou, Elham Assadpour, Seid Mahdi Jafari
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2025-12-01
Edice:	Future Foods
Témata:	Encapsulation Synbiotic Bread Survival Baking Thermal stability
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2666833525001911
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