Effect of the application of Bifidobacterium BB-12 microencapsulated by spray drying with prebiotics on the properties of ricotta cream

Food Research International

Volumn 52, Issue 1, 2013, Pages 50-55

  Fritzen Freire, Carlise B ^a   Prudêncio, Elane S ^a   Pinto, Stephanie S ^a   Muñoz, Isabella B ^a   Müller, Carmen M O ^a   Vieira, Cleide R W ^a   Amboni, Renata D M C ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Bifidobacteria; Microencapsulation; Prebiotics; Ricotta cream; Spray drying

Indexed keywords

BIFIDOBACTERIA; BIFIDOBACTERIUM BB-12; PREBIOTICS; RICOTTA CREAM; SENSORY ANALYSIS; SENSORY PROPERTIES; STORAGE PERIODS; TOTAL SOLIDS CONTENTS;

ELASTICITY; ENCAPSULATION; MICROENCAPSULATION; POLYSACCHARIDES; SPRAY DRYING;

BACTERIA;

BIFIDOBACTERIUM;

EID: 84875789002     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.049     Document Type: Article

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