Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion

Food Research International

Volumn 48, Issue 2, 2012, Pages 748-754

  Paez R ^a   Lavari, L ^a   Vinderola, G ^b   Audero, G ^a   Cuatrin, A ^a   Zaritzky, N ^c   Reinheimer, J ^b  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA   (Argentina)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Gastrointestinal digestion; Heat treatment; Lactobacilli; Spray drying; Viability

Indexed keywords

CELL COUNT; CELL LOSS; CELL SURVIVAL; CELL VIABILITY; COST TECHNOLOGY; FOOD MATRIXES; GASTROINTESTINAL DIGESTION; LACTOBACILLI; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; PROBIOTIC BACTERIA; PROBIOTIC CULTURES; SKIM MILKS; STORAGE TEMPERATURES; VIABILITY;

ACID RESISTANCE; BACILLI; CELL CULTURE; CELL DEATH; FOOD STORAGE; HEAT RESISTANCE; HEAT TREATMENT; HYDROCHLORIC ACID; STRAIN; THERMAL PROCESSING (FOODS);

SPRAY DRYING;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM;

EID: 84863764747     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.06.018     Document Type: Article

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