Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions

Journal of Microencapsulation

Volumn 31, Issue 3, 2014, Pages 299-305

  Fratianni, Florinda ^a   Cardinale, Federica ^a   Russo, Ida ^a   Iuliano, Carmine ^a   Tremonte, Patrizio ^b   Coppola, Raffaele ^a   Nazzaro, Filomena ^a  

^a CNR   (Italy)

^b Dipartimento di Agricoltura AmBiente e Alimenti DIAAA Universitàdegli Studi Del Molise   (Italy)

Author keywords

Microencapsulation; Polyphenols; Prebiotic; Probiotic; Saccharomyces boulardii

Indexed keywords

ALGINIC ACID; ANTHOCYANIN; INULIN; POLYPHENOL DERIVATIVE; PROBIOTIC AGENT; SYNBIOTIC AGENT; XANTHAN; MICROCAPSULE;

ARTICLE; BERRY; CELL VIABILITY; CONTROLLED STUDY; FERMENTATION; FRUIT JUICE; FUNCTIONAL FOOD; FUNGUS GROWTH; GASTROINTESTINAL TRANSIT; IN VITRO STUDY; MICROENCAPSULATION; MICROFLORA; NONHUMAN; SACCHAROMYCES CEREVISIAE; SIMULATION; STORAGE TEMPERATURE; SURVIVAL; BEVERAGE; CHEMISTRY; CYTOLOGY; HUMAN; IMMOBILIZED CELL; METABOLISM; MICROCAPSULE; STOMACH JUICE;

BEVERAGES; CAPSULES; CELLS, IMMOBILIZED; GASTRIC JUICE; HUMANS; PROBIOTICS; SACCHAROMYCES CEREVISIAE; SYNBIOTICS;

EID: 84907811706     PISSN: 02652048     EISSN: 14645246     Source Type: Journal    
DOI: 10.3109/02652048.2013.871361     Document Type: Article

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