Effect of porous starch concentrations on the microbiological characteristics of microencapsulated Lactobacillus acidophilus

Food and Function

Volumn 5, Issue 5, 2014, Pages 972-983

  Xing, Yage ^a   Xu, Qinglian ^a   Ma, Yuan ^a   Che, Zhenming ^a   Cai, Yimin ^b   Jiang, Li ^a  

^a XIHUA UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLI; CARRIER CONCENTRATION; MICROENCAPSULATION; SCANNING ELECTRON MICROSCOPY;

ENCAPSULATION EFFICIENCY; HIGH TEMPERATURE; INNOVATIVE TECHNOLOGY; LACTOBACILLUS ACIDOPHILUS; MICROBIOLOGICAL CHARACTERISTICS; OPTIMUM CONCENTRATION; POROUS STARCHES; SURVIVAL ASSAYS;

STARCH;

MICROCAPSULE; PROBIOTIC AGENT; STARCH;

CHEMISTRY; DEVICES; DRUG FORMULATION; EVALUATION STUDY; GROWTH, DEVELOPMENT AND AGING; HEAT; LACTOBACILLUS ACIDOPHILUS; MICROBIAL VIABILITY; MICROCAPSULE; PH; POROSITY; PROCEDURES;

CAPSULES; DRUG COMPOUNDING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS ACIDOPHILUS; MICROBIAL VIABILITY; POROSITY; PROBIOTICS; STARCH;

EID: 84899573873     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo60438a     Document Type: Article

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