Co-extrusion Encapsulation of Probiotic Lactobacillus acidophilus Alone or Together with Apple Skin Polyphenols: An Aqueous and Value-Added Delivery System Using Alginate

Food and Bioprocess Technology

Volumn 7, Issue 6, 2014, Pages 1581-1596

  Shinde, Tanvi ^a,b   Sun Waterhouse, Dongxiao ^b   Brooks, John ^a  

^a AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Acidic pH; Co extrusion encapsulation; Milk; Polyphenols; Probiotic bacteria; Viability

Indexed keywords

ALGINATE; BACILLI; EXTRUSION; FRUITS; PROBIOTICS;

ACIDIC PH; CO-EXTRUSION ENCAPSULATIONS; MILK; POLYPHENOLS; PROBIOTIC BACTERIA; VIABILITY;

DAIRIES;

EID: 84899748695     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1129-1     Document Type: Article

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