An inulin-based dressing emulsion as a potential probiotic food carrier

Food Research International

Volumn 46, Issue 1, 2012, Pages 260-269

  Mantzouridou, Fani ^a   Spanou, Anna ^a   Kiosseoglou, Vassilios ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Dressing; Emulsion; Inulin; Physicochemical properties; Probiotics; Response surface methodology

Indexed keywords

AFTER-TREATMENT; CELL VIABILITY; CONSISTENCY INDEX; CONTINUOUS PHASE; CREAMING STABILITY; EGG YOLKS; EMULSION SYSTEMS; GASTROINTESTINAL TRACT; GUM ARABIC; INULIN; OIL DROPLETS; PHYSICOCHEMICAL PROPERTIES; PROBIOTICS; RESPONSE SURFACE METHODOLOGY; STORAGE TIME; TECHNOLOGICAL PROPERTIES; WHEY PROTEIN ISOLATE;

BACILLI; EMULSIONS; POLYSACCHARIDES; SURFACE PROPERTIES; WHEEL DRESSING;

EMULSIFICATION;

LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI;

EID: 84856034427     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.12.016     Document Type: Article

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