-
1
-
-
34247613159
-
Recents advances in microencapsulation of probiotics for industrial applications and targeted delivery
-
Disponível em, Acesso em: 02 mar. 2013. doi:10.1016/j. tifs.2007.01.004
-
ANAL, A.K.; SINGH, K. Recents advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology, v.18, p.240-251, 2007. Disponível em: http://www.sciencedirect.com/science/article/pii/S0924224407000350. Acesso em: 02 mar. 2013. doi:10.1016/j. tifs.2007.01.004.
-
(2007)
Trends In Food Science & Technology
, vol.18
, pp. 240-251
-
-
Anal, A.K.1
Singh, K.2
-
2
-
-
84866434143
-
Optimization of microencapsulation of probiotics in raspberry juice by spray drying
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1016/j.lwt.2012.08.003
-
ANEKELLA, K.; ORSAT, V. Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT - Food Science and Technology, v.50, p.17-24, 2013. Disponível em: http://www.sciencedirect.com/science/article/pii/S0023643812003313. Acesso em: 02 mar. 2013. doi: 10.1016/j.lwt.2012.08.003.
-
(2013)
LWT - Food Science and Technology
, vol.50
, pp. 17-24
-
-
Anekella, K.1
Orsat, V.2
-
3
-
-
0025342891
-
Batch fermentations with a mixed culture of lactic acid bacteria immobilized separately in k-carrageenan locust bean gum gel beads
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1007/BF00164736
-
AUDET, P. et al. Batch fermentations with a mixed culture of lactic acid bacteria immobilized separately in k-carrageenan locust bean gum gel beads. Applied Microbiology and Biotechnology, v.32, p.662-668, 1990. Disponível em: http://link.springer.com/article/10.1007%2FBF00164736. Acesso em: 02 mar. 2013. doi: 10.1007/BF00164736.
-
(1990)
Applied Microbiology and Biotechnology
, vol.32
, pp. 662-668
-
-
Audet, P.1
-
4
-
-
51249176174
-
Effect of medium and temperature of storage on viability of LAB immobilized in k-carrageenan-locust bean gum gel beads
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1007/BF02438669
-
AUDET, P. et al. Effect of medium and temperature of storage on viability of LAB immobilized in k-carrageenan-locust bean gum gel beads. Biotechnology Techniques, v.4, p.307-312, 1991. Disponível em: http://link.springer.com/article/10.1007/BF02438669. Acesso em: 02 mar. 2013. doi: 10.1007/BF02438669.
-
(1991)
Biotechnology Techniques
, vol.4
, pp. 307-312
-
-
Audet, P.1
-
5
-
-
0040516040
-
Microencapsulation of food ingredients
-
AUGUSTIN, M.A. et al. Microencapsulation of food ingredients. Food Australia, v.53, p.220-223, 2001.
-
(2001)
Food Australia
, vol.53
, pp. 220-223
-
-
Augustin, M.A.1
-
6
-
-
78649467514
-
Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration and yogurt
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1016/j.jfoodeng.2010.10.006
-
Brinques G. B., Ayub M. A. Z. Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration and yogurt. Journal of Food Enginneering, v.103, p.123-128, 2011. Disponível em: http://www.sciencedirect.com/science/article/pii/S0260877410004942. Acesso em: 02 mar. 2013. doi: 10.1016/j.jfoodeng.2010.10.006.
-
(2011)
Journal of Food Enginneering
, vol.103
, pp. 123-128
-
-
Brinques, G.B.1
Ayub, M.A.Z.2
-
7
-
-
33845507290
-
Probiotic strain of Lactobacillus plantarum stimulates lymphocyte responses in immunologically intact and immunocompromised mice
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1016/j.ijfoodmicro.2006.07.014
-
BUJALANCE, C. et al. Probiotic strain of Lactobacillus plantarum stimulates lymphocyte responses in immunologically intact and immunocompromised mice. International Journal of Food Microbiology, v.113, p.28-34, 2007. Disponível em: http://www.sciencedirect.com/science/article/pii/S0168160506004417. Acesso em: 02 mar. 2013. doi: 10.1016/j.ijfoodmicro.2006.07.014.
-
(2007)
International Journal of Food Microbiology
, vol.113
, pp. 28-34
-
-
Bujalance, C.1
-
8
-
-
59249104265
-
Gel particles from spray-dried disordered polysaccharides
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1016/j.carbpol.2008.10.001
-
BURAY, P. et al. Gel particles from spray-dried disordered polysaccharides. Carbohydrate Polymers, v.76, p.206-213, 2009. Disponível em: http://www.sciencedirect.com/science/article/pii/S0144861708004761. Acesso em: 02 mar. 2013. doi: 10.1016/j.carbpol.2008.10.001.
-
(2009)
Carbohydrate Polymers
, vol.76
, pp. 206-213
-
-
Buray, P.1
-
9
-
-
1142293808
-
Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze-dried Lactobacillus delbrueckii spp bulgaricus
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1021/bp034165y
-
CARVALHO, A.S. et al. Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze-dried Lactobacillus delbrueckii spp bulgaricus. Biotechnology Progress, v.20, p.248-254, 2004a. Disponível em: http://onlinelibrary.wiley.com/doi/10.1021/bp034165y/abstract. Acesso em: 02 mar. 2013. doi: 10.1021/bp034165y.
-
(2004)
Biotechnology Progress
, vol.20
, pp. 248-254
-
-
Carvalho, A.S.1
-
10
-
-
4143146616
-
Relevant factors for the preparation of freeze-dried lactic acid bacteria
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1016/j.idairyj.2004.02.001
-
CARVALHO, A.S. et al. Relevant factors for the preparation of freeze-dried lactic acid bacteria. International Dairy Journal, v.14, p.835-847, 2004. Disponível em: http://www.sciencedirect.com/science/article/pii/S0958694604000378. Acesso em: 02 mar. 2013. doi: 10.1016/j.idairyj.2004.02.001.
-
(2004)
International Dairy Journal
, vol.14
, pp. 835-847
-
-
Carvalho, A.S.1
-
11
-
-
84864454607
-
Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1016/j.jfoodeng.2012.06.006
-
Castro-Cislaghi, F.P. et al. Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage. Journal of Food Engineering, v.113, p.186-193, 2012. Disponível em: http://www.sciencedirect.com/science/article/pii/S0260877412002920. Acesso em: 02 mar. 2013. doi: 10.1016/j.jfoodeng.2012.06.006.
-
(2012)
Journal of Food Engineering
, vol.113
, pp. 186-193
-
-
Castro-Cislaghi, F.P.1
-
12
-
-
34147144198
-
Microencapsulation for the improved delivery of bioactive compounds into foods
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1016/j. copbio.2007.03.001
-
CHAMPAGNE C.P.; FUSTIER P. Microencapsulation for the improved delivery of bioactive compounds into foods. Current Opinion in Biotechnology, v.18, p.184-190, 2007. Disponível em: http://www.sciencedirect.com/science/article/pii/S0958166907000328. Acesso em: 02 mar. 2013. doi: 10.1016/j. copbio.2007.03.001.
-
(2007)
Current Opinion In Biotechnology
, vol.18
, pp. 184-190
-
-
Champagne, C.P.1
Fustier, P.2
-
13
-
-
80051591494
-
Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1016/j.ijfoodmicro.2011.07.005
-
CHAMPAGNE C.P. et al. Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology, v.149, p.185-193, 2011. Disponível em: http://www.sciencedirect.com/science/article/pii/S0168160511003795. Acesso em: 02 mar. 2013. doi: 10.1016/j.ijfoodmicro.2011.07.005.
-
(2011)
International Journal of Food Microbiology
, vol.149
, pp. 185-193
-
-
Champagne, C.P.1
-
14
-
-
33845410312
-
In vitro analysis of probiotic strain combinations to inhibit pathogen adhesion to human intestinal mucus
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1016/j. foodres.2006.11.007
-
COLLADO, A.C. et al. In vitro analysis of probiotic strain combinations to inhibit pathogen adhesion to human intestinal mucus. Food Research International, v.15 n.4, p.570-575, 2006. Disponível em: http://www.sciencedirect.com/science/article/pii/S0963996906002055. Acesso em: 02 mar. 2013. doi: 10.1016/j. foodres.2006.11.007.
-
(2006)
Food Research International
, vol.15
, Issue.4
, pp. 570-575
-
-
Collado, A.C.1
-
15
-
-
84864655629
-
Microencapsulation of probiotics for gastrointestinal delivery
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1016/j.jconrel.2012.06.003
-
COOK, M.T. et al. Microencapsulation of probiotics for gastrointestinal delivery. Journal of Controlled Release, v.162, p.56-67, 2012. Disponível em: http://www.sciencedirect.com/science/article/pii/S0168365912004968. Acesso em: 02 mar. 2013. doi: 10.1016/j.jconrel.2012.06.003.
-
(2012)
Journal of Controlled Release
, vol.162
, pp. 56-67
-
-
Cook, M.T.1
-
17
-
-
0035433896
-
Adhesion of Bifidobacteria to granular starch and its implications in probiotic technologies
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1128/ AEM.67.8.3469-3475.2001
-
CRITTENDEN, R. et al. Adhesion of Bifidobacteria to granular starch and its implications in probiotic technologies. Applied and Environmental Microbiology, v.67, p.3469-3475, 2001. Disponível em: http://aem.asm.org/content/67/8/3469.full.pdf+html. Acesso em: 02 mar. 2013. doi: 10.1128/ AEM.67.8.3469-3475.2001.
-
(2001)
Applied and Environmental Microbiology
, vol.67
, pp. 3469-3475
-
-
Crittenden, R.1
-
18
-
-
0036444591
-
Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia
-
Disponível em, Acesso em: 02 mar. 2013. doi: 10.1046/j.1365-2672.2002.01782.x
-
DESMOND, C. et al. Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia. Journal of Applied Microbiology, v.93, p.1003-1011, 2002. Disponível em: http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2672.2002.01782.x/abstract. Acesso em: 02 mar. 2013. doi: 10.1046/j.1365-2672.2002.01782.x.
-
(2002)
Journal of Applied Microbiology
, vol.93
, pp. 1003-1011
-
-
Desmond, C.1
-
19
-
-
0036658442
-
Microencapsulation of L acidophilus (La-05) and B lactis (Bb-12) and evaluation of their survival at the pH values of the stomach and in bile
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1080/02652040210140715
-
Favaro-Trindade, C.S.; GROSSO, C.R.F. Microencapsulation of L acidophilus (La-05) and B lactis (Bb-12) and evaluation of their survival at the pH values of the stomach and in bile. Journal of Microencapsulation, v.19, p.485-494, 2002. Disponível em: http://dx.doi.org/10.1080/02652040210140715. Acesso em: 2 mar. 2013. doi: 10.1080/02652040210140715.
-
(2002)
Journal of Microencapsulation
, vol.19
, pp. 485-494
-
-
Favaro-Trindade, C.S.1
Grosso, C.R.F.2
-
20
-
-
67650933076
-
Revisão: Microencapsulação de ingredientes alimentícios
-
Fávaro-Trindade, C.S. et al. Revisão: microencapsulação de ingredientes alimentícios. Brazilian Journal of Food Technology, v.11, p.103-112, 2008.
-
(2008)
Brazilian Journal of Food Technology
, vol.11
, pp. 103-112
-
-
Fávaro-Trindade, C.S.1
-
21
-
-
3242728473
-
-
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS; WORLD HEALTH ORGANIZATION, Disponível em, Acesso em: 10 set. 2012. [Report of a Joint FAO/WHO Expert Consultation]
-
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS; WORLD HEALTH ORGANIZATION. Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. 2001. 34p. Disponível em: ftp://ftp.fao.org/es/esn/food/probioreport_en.pdf. Acesso em: 10 set. 2012. [Report of a Joint FAO/WHO Expert Consultation].
-
(2001)
Health and Nutritional Properties of Probiotics In Food Including Powder Milk With Live Lactic Acid Bacteria
, pp. 34
-
-
-
22
-
-
84866432921
-
Effect of microencapsulation on survival of Bifidobacterium BB-12 exposed to simulated gastrointestinal conditions and heat treatments
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1016/j.lwt.2012.07.037
-
Fritzen-Freire, C.B. et al. Effect of microencapsulation on survival of Bifidobacterium BB-12 exposed to simulated gastrointestinal conditions and heat treatments. LWT- Food Science and Technology, v.50, p.39-44, 2013. Disponível em: http://dx.doi.org/10.1016/j.lwt.2012.07.037. Acesso em: 2 mar. 2013. doi: 10.1016/j.lwt.2012.07.037.
-
(2013)
LWT- Food Science and Technology
, vol.50
, pp. 39-44
-
-
Fritzen-Freire, C.B.1
-
23
-
-
0242489071
-
Protection of Bifidobacteria encapsulated in polysaccharide-protein gel beads against gastric juice and bile
-
GUERIN, D. et al. Protection of Bifidobacteria encapsulated in polysaccharide-protein gel beads against gastric juice and bile. Journal of Food Protection, v.66, p.2076-2084, 2003.
-
(2003)
Journal of Food Protection
, vol.66
, pp. 2076-2084
-
-
Guerin, D.1
-
24
-
-
67349288077
-
Microencapsulation of probiotic cell by means of rennet-gelation of milk proteins
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1016/j.foodhyd.2009.01.006
-
HEIDEBACH, T. et al. Microencapsulation of probiotic cell by means of rennet-gelation of milk proteins. Food Hydrocolloids, v.23, p.1670-1677, 2009. Disponível em: http://dx.doi.org/10.1016/j.foodhyd.2009.01.006. Acesso em: 2 mar. 2013. doi: 10.1016/j.foodhyd.2009.01.006.
-
(2009)
Food Hydrocolloids
, vol.23
, pp. 1670-1677
-
-
Heidebach, T.1
-
25
-
-
0027402251
-
Microencapsulation of Lactococcus lactis within cross-linked gelatin membranes
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1002/jctb.280560307
-
HYNDMAN, C.L. et al. Microencapsulation of Lactococcus lactis within cross-linked gelatin membranes. Journal of Chemical Technology and Biotechnology, v.56, p.259-263, 1993. Disponível em: http://dx.doi.org/10.1002/jctb.280560307. Acesso em: 2 mar. 2013. doi: 10.1002/jctb.280560307.
-
(1993)
Journal of Chemical Technology and Biotechnology
, vol.56
, pp. 259-263
-
-
Hyndman, C.L.1
-
26
-
-
13844271346
-
Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1111/j.1365-2621.2005.tb09041.x
-
IYER, C.; KAILASAPATHY, K. Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt. Journal of Food Science, v.70, p.18-23, 2005. Disponível em: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09041.x. Acesso em: 2 mar. 2013. doi: 10.1111/j.1365-2621.2005.tb09041.x.
-
(2005)
Journal of Food Science
, vol.70
, pp. 18-23
-
-
Iyer, C.1
Kailasapathy, K.2
-
27
-
-
0030496261
-
Effect of whey protein concentrate on the survival of Lactobacillus acidophilus in lactose hydrolysed yoghurt during refrigerated storage
-
KAILASAPATHY, K.; SUPRIADI, D. Effect of whey protein concentrate on the survival of Lactobacillus acidophilus in lactose hydrolysed yoghurt during refrigerated storage. Milchwissenschaft, v.51, p.565-569, 1996.
-
(1996)
Milchwissenschaft
, vol.51
, pp. 565-569
-
-
Kailasapathy, K.1
Supriadi, D.2
-
28
-
-
0013436613
-
Immobilization techniques: Cells
-
COONEY, C.L.; HUMPHREY, A.E. (Eds.), Disponível em, Acesso em: 2 mar. 2013. doi: 10.1016/B978-0-08-088504-9.00063-5
-
KLEIN, J.; VORLOP, D.K. Immobilization techniques: cells. In COONEY, C.L.; HUMPHREY, A.E. (Eds.). Comprehensive biotechnology. p.542-550, 1985. Disponível em: http://dx.doi.org/10.1016/B978-0-08-088504-9.00063-5. Acesso em: 2 mar. 2013. doi: 10.1016/B978-0-08-088504-9.00063-5.
-
(1985)
Comprehensive Biotechnology
, pp. 542-550
-
-
Klein, J.1
Vorlop, D.K.2
-
29
-
-
0037284213
-
Evaluation of encapsulation techniques of probiotics for yoghurt
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1016/S0958-6946(02)00155-3
-
KRASAEKOOP, W. et al. Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal, v.13, p.3-13, 2003. Disponível em: http://dx.doi.org/10.1016/S0958-6946(02)00155-3. Acesso em: 2 mar. 2013. doi: 10.1016/S0958-6946(02)00155-3.
-
(2003)
International Dairy Journal
, vol.13
, pp. 3-13
-
-
Krasaekoop, W.1
-
30
-
-
60249095579
-
Fabrication of starch-based microparticles by an emulsification-crosslinking method
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1016/j.jfoodeng.2008.08.011
-
LI, B. et al. Fabrication of starch-based microparticles by an emulsification-crosslinking method. Journal of Food Engineering, v.92, p.250-254, 2009. Disponível em: http://dx.doi.org/10.1016/j.jfoodeng.2008.08.011. Acesso em: 2 mar. 2013. doi: 10.1016/j.jfoodeng.2008.08.011.
-
(2009)
Journal of Food Engineering
, vol.92
, pp. 250-254
-
-
Li, B.1
-
31
-
-
41149170631
-
Xilooligossacarídeos: Produção, aplicações e efeitos na saúde humana
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1590/S0103-84782008000200050
-
MENEZES, C.R.; DURRANT, L.R. Xilooligossacarídeos: produção, aplicações e efeitos na saúde humana. Ciência Rural, v.38, p.587-592, 2008. Disponível em: http://dx.doi.org/10.1590/S0103-84782008000200050. Acesso em: 2 mar. 2013. doi: 10.1590/S0103-84782008000200050.
-
(2008)
Ciência Rural
, vol.38
, pp. 587-592
-
-
Menezes, C.R.1
Durrant, L.R.2
-
32
-
-
84857061487
-
Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1016/j.foodchem.2011.12.033
-
MIRZAEI, H. et al. Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese. Food Chemistry, v.132, p.1966-1970, 2012. Disponível em: http://dx.doi.org/10.1016/j.foodchem.2011.12.033. Acesso em: 2 mar. 2013. doi: 10.1016/j.foodchem.2011.12.033.
-
(2012)
Food Chemistry
, vol.132
, pp. 1966-1970
-
-
Mirzaei, H.1
-
33
-
-
0032172722
-
The health effects of culture milk products with viable and non viable bacteria
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1016/S0958-6946(98)00114-9
-
OUWEHAND, A.; SALMINEN J. The health effects of culture milk products with viable and non viable bacteria. International Dairy Journal, v.8, p.749-758, 1998. Disponível em: http://dx.doi.org/10.1016/S0958-6946(98)00114-9. Acesso em: 2 mar. 2013. doi: 10.1016/S0958-6946(98)00114-9.
-
(1998)
International Dairy Journal
, vol.8
, pp. 749-758
-
-
Ouwehand, A.1
Salminen, J.2
-
34
-
-
0038706046
-
Effects of micronization on viability and thermotolerance of probiotic freeze-dried cultures
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1016/S0958-6946(03)00050-5
-
PICOT, A.; LACROIX, C. Effects of micronization on viability and thermotolerance of probiotic freeze-dried cultures. International Dairy Journal, v.13, p.455-462, 2003. Disponível em: http://dx.doi.org/10.1016/S0958-6946(03)00050-5. Acesso em: 2 mar. 2013. doi: 10.1016/S0958-6946(03)00050-5.
-
(2003)
International Dairy Journal
, vol.13
, pp. 455-462
-
-
Picot, A.1
Lacroix, C.2
-
35
-
-
33745888412
-
Probióticos e prebióticos: O estado da arte
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1590/ S1516-3322006000100002
-
SAAD, S.M.I. Probióticos e prebióticos: o estado da arte. Revista Brasileira de Ciências Farmacêuticas, v.42, p.1-16, 2006. Disponível em: http://dx.doi.org/10.1590/S1516-93322006000100002. Acesso em: 2 mar. 2013. doi: 10.1590/ S1516-3322006000100002.
-
(2006)
Revista Brasileira De Ciências Farmacêuticas
, vol.42
, pp. 1-16
-
-
Saad, S.M.I.1
-
36
-
-
79951556308
-
Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1016/j.ijfoodmicro.2010.12.007
-
SOHAIL, A. et al. Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method. International Journal of Food Microbiology, v.145, p.162-168, 2011. Disponível em: http://dx.doi.org/10.1016/j.ijfoodmicro.2010.12.007. Acesso em: 2 mar. 2013. doi: 10.1016/j.ijfoodmicro.2010.12.007.
-
(2011)
International Journal of Food Microbiology
, vol.145
, pp. 162-168
-
-
Sohail, A.1
-
37
-
-
0034610465
-
Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1016/S0168-1605(00)00380-9
-
SULTANA, K. et al. Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. International Journal of Food Microbiology, v.62, p.47-55, 2000. Disponível em: http://dx.doi.org/10.1016/S0168-1605(00)00380-9. Acesso em: 2 mar. 2013. doi: 10.1016/S0168-1605(00)00380-9.
-
(2000)
International Journal of Food Microbiology
, vol.62
, pp. 47-55
-
-
Sultana, K.1
-
38
-
-
59049084690
-
The protective effect of monosodium glutamate on survival of Lactobacillus rhamnosus GG and Lactobacillus rhamnosus E-97800 (E800) strains during spray-drying and storage in trehalose-containing powders
-
Disponível em, Acesso em: 2 mar. 2013. doi: 10.1016/j.idairyj.2008.10.008
-
Sunny-Roberts, E.O.; KNORR, D. The protective effect of monosodium glutamate on survival of Lactobacillus rhamnosus GG and Lactobacillus rhamnosus E-97800 (E800) strains during spray-drying and storage in trehalose-containing powders. International Dairy Journal, v.19, p.209-214, 2009. Disponível em: http://dx.doi.org/10.1016/j.idairyj.2008.10.008. Acesso em: 2 mar. 2013. doi: 10.1016/j.idairyj.2008.10.008.
-
(2009)
International Dairy Journal
, vol.19
, pp. 209-214
-
-
Sunny-Roberts, E.O.1
Knorr, D.2
|