Effect of incorporating prebiotics in coating materials for the microencapsulation of Sacharomyces boulardii

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 8, 2012, Pages 930-935

  Zamora Vega, Rafael ^a,c   Montañez Soto, José Luis ^b   Martínez Flores, Héctor Eduardo ^c   Flores Magallón, Rebeca ^b   Muñoz Ruiz, Carlos Víctor ^b   Venegas González, José ^b   Ariza Ortega, Teresita De Jesús ^b  

^a Programa de Maestria en Ciencias en Produccion Agricola Sustentable CIIDIR IPN Michoacan   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c UNIVERSIDAD MICHOACANA DE SAN NICOLÁS DE HIDALGO   (Mexico)

Author keywords

Inulin; Microencapsulation; Mucilage; Saccharomyces boulardii; Sodium alginate

Indexed keywords

ALGINIC ACID; GLUCURONIC ACID; HEXURONIC ACID; INULIN; PREBIOTIC AGENT;

ADHESION; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; EMULSION; FOOD HANDLING; FREEZING; GEL; GROWTH, DEVELOPMENT AND AGING; HARDNESS; MECHANICS; MICROBIAL VIABILITY; MUCILAGE; PARTICLE SIZE; PHYSICAL CHEMISTRY; SACCHAROMYCES; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; TIME; ULTRASTRUCTURE;

ADHESIVENESS; ALGINATES; EMULSIONS; FOOD TECHNOLOGY; GELS; GLUCURONIC ACID; HARDNESS; HEXURONIC ACIDS; INULIN; MECHANICAL PHENOMENA; MICROBIAL VIABILITY; MICROSCOPY, ELECTRON, SCANNING; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; PLANT MUCILAGE; PREBIOTICS; REFRIGERATION; SACCHAROMYCES; SURFACE PROPERTIES; TIME FACTORS;

SACCHAROMYCES BOULARDII;

EID: 84868667778     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.687364     Document Type: Article

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