Fat is capable of imparting important sensory properties such as color, taste, texture, and
odor to different foods, affecting overall consumer acceptance. There is a significantly high …

The food industry has established a number of food and beverage products containing
probiotic strains. A probiotic strain should maintain stability in the food product during …

The effect of sodium reduction and Lactobacillus acidophilus addition (free or
microencapsulated) on the quality parameters of requeijão cremoso processed cheese was …

The functional properties, resistant starch (RS), and glycemic index (GI) of fresh noodles
substituted with banana flour (BF) were investigated. When the substitution with BF was …

This study aimed to prepare artisanal tomato sauce (TS C, control) containing 10%(TS 10) or
20%(TS 20) of whole green banana biomass (GBB). Tomato sauce formulations were …

The objective of the study was to develop butter with encapsulated Lactobacillus acidophilus
and hyposodium salt. The viability of the probiotic was evaluated during the storage period …

The increasing use of natural biodegradable polymers to preserve foods is a consequence
of the concern of society with sustainability. Starch stands out amongst the natural polymers …

Background Resistant starch (RS) is considered to be a type of dietary fiber (DF) that cannot
be digested and absorbed within the mouth, stomach, and small intestine but can be …

In the study, the microencapsulation method was applied in the production of white cheese
from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium …

Resistant starch (RS) consists of a glucose plant polymer that is extremely abundant in
nature and easily obtained through simple technological processes in the food industry. Its …