Viability of Lactobacillus plantarum entrapped in double emulsion during Oaxaca cheese manufacture, melting and simulated intestinal conditions

LWT

Volumn 59, Issue 2P1, 2014, Pages 768-773

  Rodriguez Huezo M E ^a   Estrada Fernandez A G ^b,c   Garcia Almendarez B E ^d   Ludena Urquizo F ^e   Campos Montiel, R G ^b   Pimentel Gonzalez D J ^c  

^a División de Ingeniería Química y Bioquímica Tecnológico de Estudios Superiores de Ecatepec Ecatepec de Morelos   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^c DEPARTAMENTO DE QUÍMICA   (Mexico)

^d UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^e UNIVERSIDAD NACIONAL AGRARIA LA MOLINA   (Peru)

Author keywords

Aguamiel; Double emulsions; L. plantarum viability; Oaxaca cheese manufacture; Sweet whey

Indexed keywords

BACILLI; CELLS; EMULSIFICATION; MELTING; SALTS; AUTOMOBILE MANUFACTURE; CYTOLOGY; OSTWALD RIPENING; PROBIOTICS;

AGUAMIEL; CONDITION; DOUBLE EMULSIONS; L PLANTARUM VIABILITY; L. PLANTARUM; LACTOBACILLUS PLANTARUM; OAXACUM CHEESE MANUFACTURE; PASTA FILATA; PROBIOTICS; SWEET WHEY; CELLS VIABILITIES; L.PLANTARUM VIABILITY; PROCESSING CONDITION; SIMULATED GASTROINTESTINAL CONDITIONS;

CYTOLOGY; DAIRIES;

LACTOBACILLUS PLANTARUM;

EID: 84907598031     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.004     Document Type: Article

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