Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules

International Dairy Journal

Volumn 21, Issue 11, 2011, Pages 869-876

  Rodrigues, D ^a   Sousa, S ^b   Rocha Santos, T ^a,c   Silva, J P ^d   Sousa Lobo, J M ^d   Costa, P ^d   Amaral, M H ^d   Pintado, M M ^b   Gomes, A M ^b   Malcata, F X ^b   Freitas, A C ^a  

^a INSTITUTO PIAGET   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^c UNIVERSITY OF AVEIRO   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

AIR HUMIDITY; BIFIDOBACTERIUM; HIGHER RELATIVE HUMIDITY; HIGHER TEMPERATURES; L-CYSTEINE; MICROCAPSULES; OXYGEN LEVELS; PRESENCE/ABSENCE; PROBIOTIC BACTERIA; PROBIOTIC CULTURES; PROBIOTIC STRAIN; SIMULATED GASTROINTESTINAL CONDITIONS; STORAGE CONDITION; STORAGE PERIODS; SURVIVAL RATE; WHEY PROTEINS;

BACILLI; ENCAPSULATION; OXYGEN; PROTEINS;

AMINO ACIDS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; LACTOBACILLUS PARACASEI;

EID: 80051590355     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.05.005     Document Type: Article

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