Effect of homogenisation on bead size and survival of encapsulated probiotic bacteria

Food Research International

Volumn 40, Issue 10, 2007, Pages 1261-1269

  Capela, P ^a   Hay, T K C ^b   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b DEFENCE SCIENCE AND TECHNOLOGY ORGANISATION   (Australia)

Author keywords

Bead size; Encapsulation; Homogenisation; Probiotic bacteria; Survival

Indexed keywords

BACTERIA; ENCAPSULATION; HOMOGENIZATION METHOD;

BEAD SIZE; MICROENCAPSULATION; PROBIOTIC BACTERIA;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS;

EID: 35348968420     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.08.006     Document Type: Article

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