Co- encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability

Food Research International

Volumn 53, Issue 1, 2013, Pages 96-103

  Okuro, Paula K ^a   Thomazini, Marcelo ^a   Balieiro, Júlio C C ^a   Liberal, Roberta D C O ^a   Fávaro Trindade, Carmen S ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Encapsulation; Fat; Microencapsulation; Probiotics; Spray chilling; Spray cooling; Structural evaluation

Indexed keywords

FAT; PROBIOTICS; SPRAY-CHILLING; SPRAY-COOLING; STRUCTURAL EVALUATION;

BACILLI; ENCAPSULATION; MICROENCAPSULATION; PACKAGING; POLYSACCHARIDES;

CHEMICAL STABILITY;

EID: 84877358395     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.03.042     Document Type: Article

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