Enhanced survival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose

Journal of Food Engineering

Volumn 109, Issue 3, 2012, Pages 597-602

  Ying, Danyang ^a   Sun, Jing ^b   Sanguansri, Luz ^a   Weerakkody, Rangika ^a   Augustin, Mary Ann ^a  

^a CSIRO   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Glass transition temperature; Glucose; LGG; Microencapsulation; Probiotic bacteria; Spray dry

Indexed keywords

ENCAPSULANTS; GLASSY STATE; LACTOBACILLUS RHAMNOSUS; LGG; LONG-TERM STORAGE; MALTODEXTRINS; MICROCAPSULES; MICROENCAPSULATION; PROBIOTIC BACTERIA; PROBIOTICS; RUBBERY STATE; SPRAY DRY; WHEY PROTEIN ISOLATE;

BACILLI; ENCAPSULATION; FLAVORS; GLASS; GLUCOSE; MAINTENANCE; POLYSACCHARIDES; POWDERS; SPRAY DRYING; TEMPERATURE;

GLASS TRANSITION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS RHAMNOSUS;

EID: 83955161184     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.10.017     Document Type: Article

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