Entrapment in food-grade transglutaminase cross-linked gelatin–maltodextrin microspheres protects Lactobacillus spp. during exposure to simulated gastro-intestinal …
S Nawong, R Oonsivilai, N Boonkerd… - Food Research …, 2016 - Elsevier
Dietary intake of probiotic bacteria has been shown to impart health effects, however,
maintaining viable cells in foods and during passage of the adverse conditions in the upper …
maintaining viable cells in foods and during passage of the adverse conditions in the upper …
[PDF][PDF] Effect of microencapsulation of Lactobacillus sp. 21C2-10 isolated from cassava pulp on physicochemical, sensorial and microbiological characteristics of ice …
S Sengsaengthong, R Oonsivilai - International Food Research …, 2019 - ifrj.upm.edu.my
The characteristics of ice cream containing free and microencapsulated Lactobacillus sp.
21C2-10 during frozen storage (-20 C) for 180 days were evaluated. Lactobacillus sp. 21C2 …
21C2-10 during frozen storage (-20 C) for 180 days were evaluated. Lactobacillus sp. 21C2 …
[PDF][PDF] Cercetări privind izolarea și dezvoltarea industrială a unor tulpini probiotice din laptele uman matern și realizarea unor produse nutraceutice destinate …
MB Neamțu - 2014 - digital-library.ulbsibiu.ro
Probioticele sunt definite ca" microorganisme vii care în cantităţi adecvate aduc beneficii
gazdei"(FAO/WHO, 2002) şi sunt extrem de importante ca şi alimente funcţionale (reprezintă …
gazdei"(FAO/WHO, 2002) şi sunt extrem de importante ca şi alimente funcţionale (reprezintă …