Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage

Food Control

Volumn 37, Issue 1, 2014, Pages 193-199

  Amine, Khalie Mahamad ^a   Champagne, Claude P ^b,c   Raymond, Yves ^b   St Gelais, Daniel ^b,c   Britten, Michel ^b,c   Fustier, Patrick ^b   Salmieri, Stéphane ^a   Lacroix, Monique ^a,c  

^a INRS INSTITUT ARMAND FRAPPIER   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c LAVAL UNIVERSITY   (Canada)

Author keywords

Alginate; Cheddar cheese; Emulsion; Gastro intestinal survival; Microencapsulation; Palmitoylation; Probiotic bacteria; Spray noozle

Indexed keywords

EID: 84885347253     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.09.030     Document Type: Article

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