Optimizing microencapsulation of nisin with sodium alginate and guar gum

Nisin is a widely used bacteriocin active against gram positive bacteria and is also reported to be active against some gram negative bacteria. Incorporation of nisin into food systems is another challenge as directly added nisin is prone to inactivation by food constituents. Encapsulation of nisin...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:J Food Sci Technol
Prif Awduron: Narsaiah, Kairam, Jha, Shyam N., Wilson, Robin A., Mandge, Harshad M., Manikantan, Musuvadi R.
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Springer India 2012
Pynciau:
Original Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC4252430/
https://ncbi.nlm.nih.gov/pubmed/25477680
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0886-6
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