Storage Stability of Lactobacillus paracasei as Free Cells or Encapsulated in Alginate-Based Microcapsules in Low pH Fruit Juices

Food and Bioprocess Technology

Volumn 5, Issue 7, 2012, Pages 2748-2757

  Rodrigues, Dina ^a   Sousa, Sérgio ^b   Gomes, Ana M ^b   Pintado, Maria M ^b   Silva, José P ^c   Costa, Paulo ^c   Amaral, Maria H ^c   Rocha Santos, Teresa ^a,d   Freitas, Ana C ^a  

^a INSTITUTO PIAGET   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

^d UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Alginate; Encapsulation; Juices; Probiotics

Indexed keywords

ALGINATE; BACILLI; CITRUS FRUITS; ENCAPSULATION; FOOD STORAGE; FRUIT JUICES; MICROENCAPSULATION; MICROSTRUCTURE;

ACIDIC ENVIRONMENT; ALGINATE MICROCAPSULES; ALGINATE-BASED MICROCAPSULES; ENCAPSULATED CELL; JUICES; PROBIOTIC BACTERIA; PROBIOTIC STRAIN; STORAGE STABILITY;

PROBIOTICS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PARACASEI; PRUNUS PERSICA;

EID: 84867555881     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0581-z     Document Type: Article

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