Survival of freeze dried Lactobacillus plantarum in instant fruit powders and reconstituted fruit juices

Food Research International

Volumn 48, Issue 2, 2012, Pages 627-633

  Nualkaekul, Sawaminee ^a   Deepika, Gurjot ^a   Charalampopoulos, Dimitris ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Freeze drying; Gum arabic; Instant fruit powder; Inulin; Lactobacillus plantarum; Probiotics; Storage; Water activity

Indexed keywords

FREEZE DRYING; GUM ARABIC; INULIN; LACTOBACILLUS PLANTARUM; PROBIOTICS; WATER ACTIVITY;

ADHESIVES; CELLS; CITRIC ACID; CYTOLOGY; ENERGY STORAGE; FRUIT JUICES; FRUITS; PH EFFECTS; PHENOLS; POLYSACCHARIDES; POWDERS; REGRESSION ANALYSIS; STATISTICS;

THERMAL LOGGING;

ACACIA SENEGAL; FRAGARIA X ANANASSA; LACTOBACILLUS PLANTARUM; LYTHRACEAE; RIBES HUDSONIANUM; VACCINIUM MACROCARPON;

EID: 84863096632     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.06.003     Document Type: Article

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