Stability of Lactobacillus rhamnosus GG in prebiotic edible films

Food Chemistry

Volumn 159, Issue , 2014, Pages 302-308

  Soukoulis, Christos ^a,b   Behboudi Jobbehdar, Solmaz ^a   Yonekura, Lina ^a,c   Parmenter, Christopher ^a   Fisk, Ian D ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b Public Research Centre Gabriel Lippmann   (Luxembourg)

^c KAGAWA UNIVERSITY   (Japan)

Author keywords

Edible films; Encapsulation; Probiotics; Survival; Synbiotics

Indexed keywords

BACILLI; ENCAPSULATION; GLUCOSE; OLIGOSACCHARIDES;

EDIBLE FILMS; LACTOBACILLUS RHAMNOSUS; PROBIOTICS; SOLUBLE FIBRES; STORAGE STABILITY; SUB-LETHAL EFFECTS; SURVIVAL; SYNBIOTICS;

POLYSACCHARIDES;

DEXTRIN; GELATIN; GLUCOSE; INULIN; OLIGOSACCHARIDE; POLYDEXTROSE; PREBIOTIC AGENT; PROBIOTIC AGENT; UNCLASSIFIED DRUG; WHEAT DEXTRIN; DRUG CARRIER; GLUCAN;

ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; CHEMICAL REACTION KINETICS; CONTROLLED STUDY; GLASS TRANSITION TEMPERATURE; LACTOBACILLUS RHAMNOSUS; MICROENCAPSULATION; MOLECULAR STABILITY; PHYSICAL CHEMISTRY; WATER CONTENT; CHEMISTRY; DEVICES; DRUG DELIVERY SYSTEM; MICROBIOLOGY;

DRUG CARRIERS; DRUG DELIVERY SYSTEMS; GLUCANS; INULIN; LACTOBACILLUS RHAMNOSUS; OLIGOSACCHARIDES; PREBIOTICS; PROBIOTICS;

EID: 84897454675     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.008     Document Type: Article

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