Effect of homogenization techniques on reducing the size of microcapsules and the survival of probiotic bacteria therein

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Ding, W K ^a   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Homogenization techniques; Microencapsulation; Probiotics

Indexed keywords

ALGINIC ACID; GLUCURONIC ACID; HEXURONIC ACID; MICROSPHERE; PROBIOTIC AGENT;

ALGORITHM; ANALYSIS OF VARIANCE; ARTICLE; BACTERIAL COUNT; BIFIDOBACTERIUM; CHEMISTRY; DIET SUPPLEMENTATION; EMULSION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; INSTRUMENTATION; LACTOBACILLUS; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; MICROFLUIDICS; PARTICLE SIZE; PRESSURE; TIME;

ALGINATES; ALGORITHMS; ANALYSIS OF VARIANCE; BIFIDOBACTERIUM; COLONY COUNT, MICROBIAL; EMULSIONS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD, FORTIFIED; GLUCURONIC ACID; HEXURONIC ACIDS; LACTOBACILLUS; MICROBIAL VIABILITY; MICROFLUIDICS; MICROSPHERES; PARTICLE SIZE; PRESSURE; PROBIOTICS; TIME FACTORS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM; LACTOBACILLUS RHAMNOSUS;

EID: 70350168097     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01195.x     Document Type: Article

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