Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties

Food and Bioprocess Technology

Volumn 6, Issue 6, 2013, Pages 1505-1515

  Pérez Chabela, M Lourdes ^a   Lara Labastida, Roberto ^a   Rodriguez Huezo, Eva ^a,b   Totosaus, Alfonso ^b  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b Food Science Lab   (Mexico)

Author keywords

Color; Encapsulation; Lactic acid bacteria; Meat batters; Spray dryer; Texture

Indexed keywords

CONTROL TREATMENTS; LACTIC ACID BACTERIA; MICROBIAL SAFETY; NUTRITIONAL VALUE; PHYSICOCHEMICAL PROPERTY; SPRAY DRYERS; TEXTURE PROFILE ANALYSIS; THERMOTOLERANT;

BACTERIA; COLOR; EMULSIFICATION; LABORATORIES; LACTIC ACID; MEATS; MOISTURE; SPRAY DRYING; TEXTURES;

ENCAPSULATION;

ACACIA; ACACIA SENEGAL; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE;

EID: 84874971227     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0865-y     Document Type: Article

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