Interactions between formulation and spray drying conditions related to survival of lactobacillus plantarum WCFS1

Food Research International

Volumn 56, Issue , 2014, Pages 9-17

  Perdana, Jimmy ^a   Fox, Martijn B ^b   Siwei, Chen ^a   Boom, Remko M ^a   Schutyser, Maarten A I ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Feed formulation; Probiotics; Spray drying; Viability; Vitrification

Indexed keywords

DECIMAL REDUCTION; DRYING TEMPERATURE; HIGH-GLASS TRANSITION TEMPERATURES; LACTOBACILLUS PLANTARUM; LOW-MOLECULAR-WEIGHT CARBOHYDRATES; PROBIOTIC CULTURES; PROBIOTICS; VIABILITY;

BACILLI; CARBOHYDRATES; CELL MEMBRANES; GLASS; LIPID BILAYERS; MOLECULAR WEIGHT; SPRAY DRYING; STABILIZATION; VITRIFICATION;

CYTOLOGY;

EID: 84891339578     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.12.007     Document Type: Article

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