Microencapsulated Lactobacillus rhamnosus GG Powders: Relationship of Powder Physical Properties to Probiotic Survival during Storage

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Ying, Dan Yang ^a   Phoon, Mei Chi ^a   Sanguansri, Luz ^a   Weerakkody, Rangika ^a   Burgar, Iko ^a   Augustin, Mary Ann ^a  

^a CSIRO   (Australia)

Author keywords

Freeze drying; Lactobacillus rhamnosus GG; Microencapsulation; Probiotic; Spray drying

Indexed keywords

MILK PROTEIN; PROBIOTIC AGENT; WATER; WHEY PROTEIN;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; COMPARATIVE STUDY; COST BENEFIT ANALYSIS; DESICCATION; DRUG FORMULATION; DRUG STABILITY; EMULSION; FOOD CONTROL; FOOD HANDLING; FREEZE DRYING; LACTOBACILLUS RHAMNOSUS; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; PARTICLE SIZE; POWDER; SCANNING ELECTRON MICROSCOPY;

CHEMISTRY, PHARMACEUTICAL; COLONY COUNT, MICROBIAL; COST-BENEFIT ANALYSIS; DESICCATION; DRUG COMPOUNDING; DRUG STABILITY; EMULSIONS; FOOD HANDLING; FOOD MICROBIOLOGY; FREEZE DRYING; LACTOBACILLUS RHAMNOSUS; MICROBIAL VIABILITY; MICROSCOPY, ELECTRON, SCANNING; MILK PROTEINS; PARTICLE SIZE; POWDERS; PROBIOTICS; WATER;

LACTOBACILLUS RHAMNOSUS;

EID: 78149401907     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01838.x     Document Type: Article

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