The effect of alginate and chitosan concentrations on some properties of chitosan-coated alginate beads and survivability of encapsulated Lactobacillus rhamnosus in simulated gastrointestinal conditions and during heat processing

Journal of the Science of Food and Agriculture

Volumn 94, Issue 11, 2014, Pages 2210-2216

  Abbaszadeh, Sepideh ^a   Gandomi, Hassan ^a   Misaghi, Ali ^a   Bokaei, Saeid ^a   Noori, Negin ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Acidifying ability; Alginate; Chitosan; Encapsulation; Gastrointestinal survival; Heat treatment; Lactobacillus rhamnosus

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS RHAMNOSUS;

ALGINIC ACID; CHITOSAN; GLUCURONIC ACID; HEXURONIC ACID; MICROCAPSULE; MICROSPHERE; PROBIOTIC AGENT;

CHEMISTRY; DRUG FORMULATION; GASTROINTESTINAL TRACT; HEAT; HUMAN; LACTOBACILLUS RHAMNOSUS; MICROBIAL VIABILITY; MICROBIOLOGY; MICROCAPSULE; PROCEDURES; STOMACH JUICE;

ALGINATES; CAPSULES; CHITOSAN; DRUG COMPOUNDING; GASTRIC JUICE; GASTROINTESTINAL TRACT; GLUCURONIC ACID; HEXURONIC ACIDS; HOT TEMPERATURE; HUMANS; LACTOBACILLUS RHAMNOSUS; MICROBIAL VIABILITY; MICROSPHERES; PROBIOTICS;

EID: 84903637277     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6541     Document Type: Article

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