Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions

Journal of Food Engineering

Volumn 168, Issue , 2016, Pages 52-59

  Xu, Meng ^a   Gagné Bourque, François ^a   Dumont, Marie Josée ^a   Jabaji, Suha ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Alginate; Encapsulation; Lactobacillus casei ATCC 393; Pea protein isolate; Survival tests

Indexed keywords

ALGINATE; DRYING; ENCAPSULATION; LOW TEMPERATURE DRYING; PROTEINS;

ALGINATE HYDROGELS; ENCAPSULATED CELL; FREEZE-DRYING PROCESS; GASTRIC CONDITIONS; LACTOBACILLUS CASEI; PEA PROTEIN ISOLATES; PROTECTIVE EFFECTS; SURVIVAL TESTS;

FOOD STORAGE;

LACTOBACILLUS CASEI; PISUM SATIVUM;

EID: 84937485259     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.07.021     Document Type: Article

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