Survival of Bifidobacterium longum 1941 microencapsulated with proteins and sugars after freezing and freeze drying

Food Research International

Volumn 51, Issue 2, 2013, Pages 503-509

  Dianawati, Dianawati ^a   Mishra, Vijay ^a   Shah, Nagendra P ^a,b  

^a VICTORIA UNIVERSITY   (Australia)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

B. longum; Freeze drying; Milk proteins; Soy protein isolate; Sugars

Indexed keywords

ADENOSINE TRIPHOSPHATASE; B. LONGUM; BIFIDOBACTERIUM LONGUM; EMULSION SYSTEMS; FREEZE DRYING; GLUCOSIDASE; HIGH STABILITY; LACTATE DEHYDROGENASE; MALTODEXTRINS; MICROCAPSULES; MILK PROTEIN; PROTECTION EFFECT; PROTEIN CONCENTRATES; SIGNIFICANT DIFFERENCES; SKIM MILKS; SODIUM CASEINATE; SOY PROTEIN ISOLATES; SUGAR ALCOHOLS; SURFACE HYDROPHOBICITY; WATER ACTIVITY; WHEY PROTEIN CONCENTRATE;

BACTERIA; BODY FLUIDS; CHEMICAL RESISTANCE; DRYING; EMULSIFICATION; FREEZING; GLYCEROL; SODIUM; SUGARS;

PROTEINS;

EID: 84873901001     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.022     Document Type: Article

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