Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage

Journal of Food Process Engineering

Volumn 40, Issue 3, 2017, Pages

  Fareez, Ismail M ^a   Lim, Siong Meng ^a   Lim, Fei Tieng ^a   Mishra, Rakesh K ^a   Ramasamy, Kalavathy ^a  

^a UNIVERSITI TEKNOLOGI MARA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

CHITIN; CHITOSAN; CHOLESTEROL; CYCLODEXTRINS; ENCAPSULATION; FOOD STORAGE; LACTIC ACID; MICROENCAPSULATION; POLYMERS;

CHOLESTEROL REDUCTION; CHOLESTEROL REMOVALS; CHOLESTEROL-LOWERING EFFECTS; ENVIRONMENTAL FACTORS; INDUSTRIAL PROCESSING; LACTOBACILLUS PLANTARUM; PRODUCT MANUFACTURING; TECHNICAL APPLICATIONS;

XANTHAN GUM;

EID: 84979529803     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12458     Document Type: Article

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