Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 1966-1970

  Mirzaei, H ^a   Pourjafar, H ^a   Homayouni, A ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY OF TABRIZ   (Iran)

Author keywords

Calcium alginate; Iranian white brined cheese; Lactobacillus acidophilus; Microencapsulation; Resistant starch; Survival

Indexed keywords

CALCIUM ALGINATE; LACTOBACILLUS ACIDOPHILUS; MICROENCAPSULATION; RESISTANT STARCH; SURVIVAL;

BACILLI; CALCIUM; CELLS; CYTOLOGY; PACKAGING;

STARCH;

CALCIUM ALGINATE; STARCH;

BACTERIAL CELL; BACTERIAL SURVIVAL; CELL COUNT; CELL VIABILITY; CHEESE; CONFERENCE PAPER; LACTOBACILLUS ACIDOPHILUS; MICROENCAPSULATION; NONHUMAN; STORAGE;

LACTOBACILLUS ACIDOPHILUS;

EID: 84857061487     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.033     Document Type: Conference Paper

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