Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Postbiotics for Improving Food Quality and Safety: From Mechanistic Insights to Industrial Applications

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: Available online 20 January 2026

Source: LWT

Author(s): Sarika Vishnu Pawar, Shlomo Sela Saldinger, Moshe Shemesh

Publication date: Available online 20 January 2026Source: LWTAuthor(s): Sarika Vishnu Pawar, Shlomo Sela Saldinger, Moshe Shemesh Read More

Related posts:

Default ThumbnailPollution analysis, source tracing and risk assessment of nitropolycyclic aromatic hydrocarbons in grilled meat products Default ThumbnailShiga toxin-producing Escherichia coli in retail foods in Poland: occurrence and genetic diversity Default ThumbnailEvaluating the reliability of epicarp chromaticity as an independent indicator of maturity state during harvesting time for sweet cherry Default ThumbnailEnhanced Thermal Stability of Potato Protein-Pectin Emulsions: Synergistic Effects of Bulk and Interfacial Properties Default ThumbnailKinetic Characteristics and Energy Efficiency Analysis of Microwave-dried Fresh Ginger: Impacts of Key Process Parameters Default ThumbnailA novel strategy for β-glucan enrichment during oat germination: Low temperature stress combined with slightly acidic electrolyzed water
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.