Role of Glassy State on Stabilities of Freeze-Dried Probiotics

Journal of Food Science

Volumn 76, Issue 8, 2011, Pages

  Santivarangkna, Chalat ^a   Aschenbrenner, Mathias ^a   Kulozik, Ulrich ^a   Foerst, Petra ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Freeze drying; Glass transition; Lactic acid bacteria; Probiotics

Indexed keywords

PHOSPHATE; PROBIOTIC AGENT; SODIUM POLYMETAPHOSPHATE;

ARTICLE; DESICCATION; FOOD CONTROL; FREEZE DRYING; FREEZING; FUNCTIONAL FOOD; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; METHODOLOGY; POWDER;

DESICCATION; FOOD MICROBIOLOGY; FREEZE DRYING; FREEZING; FUNCTIONAL FOOD; LACTOBACILLUS; PHOSPHATES; POWDERS; PROBIOTICS;

BACTERIA (MICROORGANISMS);

EID: 80054741195     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02347.x     Document Type: Article

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