Spray Chilling Microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and Its Use in the Preparation of Savory Probiotic Cereal Bars

Food and Bioprocess Technology

Volumn 9, Issue 8, 2016, Pages 1422-1428

  Bampi, Gabriel Bonetto ^a,b   Backes, Geciane Toniazzo ^a   Cansian, Rogério Luis ^a   de Matos, Fernando Eustáquio ^c   Ansolin, Isabella Maria Araldi ^b   Poleto, Bianca Carla ^b   Corezzolla, Larissa Rossett ^b   Favaro Trindade, Carmem Sílvia ^c  

^a DEPARTMENT OF FOOD ENGINEERING   (Brazil)

^b University of Contestado   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Nutritional facts; Sensorial acceptance; Spray congealing; Spray cooling; Viability

Indexed keywords

BACILLI; MICROENCAPSULATION; THERMAL PROCESSING (FOODS);

BIFIDOBACTERIUM ANIMALIS; COMMERCIAL POTENTIAL; LACTOBACILLUS ACIDOPHILUS; MICRO-PARTICLES; SENSORIAL ACCEPTANCE; SHELF LIFE; SPRAY COOLING; VIABILITY;

FOOD STORAGE;

EID: 84962684870     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1724-z     Document Type: Article

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