Survival of Microencapsulated Probiotic Bacteria after Processing and during Storage: A Review

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 10, 2016, Pages 1685-1716

  Dianawati, Dianawati ^a   Mishra, Vijay ^a   Shah, Nagendra P ^a,b  

^a VICTORIA UNIVERSITY   (Australia)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Freeze drying; gut; room temperature storage; spray drying

Indexed keywords

BACTERIA; COST REDUCTION; CYTOLOGY; DRYING; GLASS TRANSITION; LOW TEMPERATURE DRYING; MICROENCAPSULATION; PROTEINS; SPRAY DRYING; STORAGE (MATERIALS); TEMPERATURE;

BACTERIAL VIABILITY; FREEZE DRYING; FUNCTIONAL PROPERTIES; LOW-TEMPERATURE STORAGE; MEMBRANE INTEGRITY; PROBIOTIC BACTERIA; PROTEIN STRUCTURES; SURFACE HYDROPHOBICITY;

FOOD STORAGE;

PROBIOTIC AGENT;

BACTERIAL COUNT; CHEMICAL PHENOMENA; DESICCATION; FOOD CONTROL; FOOD HANDLING; FOOD STORAGE; FREEZE DRYING; GASTROINTESTINAL TRACT; IMMOBILIZED CELL; INTESTINE FLORA; MICROBIAL VIABILITY; MICROBIOLOGY; MICROCAPSULE; TEMPERATURE;

CAPSULES; CELLS, IMMOBILIZED; COLONY COUNT, MICROBIAL; DESICCATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD STORAGE; FREEZE DRYING; GASTROINTESTINAL MICROBIOME; GASTROINTESTINAL TRACT; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MICROBIAL VIABILITY; PROBIOTICS; TEMPERATURE;

EID: 84975127167     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.798779     Document Type: Article

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