Effect of vacuum on the impregnation of Lactobacillus rhamnosus microcapsules in apple slices using double emulsion

Journal of Food Engineering

Volumn 202, Issue , 2017, Pages 18-24

  Flores Andrade, E ^a   Pascual Pineda, L A ^a   Alarcon Elvira F G ^a   Rascon Diaz M P ^a   Pimentel Gonzalez D J ^b   Beristain, C I ^a  

^a UNIVERSIDAD VERACRUZANA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

Author keywords

Apple slices; Double emulsion; Probiotics; Vacuum impregnation

Indexed keywords

ATMOSPHERIC PRESSURE; EMULSIFICATION; FRUITS; IMPREGNATION; MASS TRANSFER; MICROSTRUCTURE; OSMOSIS; SCANNING ELECTRON MICROSCOPY; TISSUE;

APPLE SLICES; DOUBLE EMULSIONS; HYPERTONIC SOLUTIONS; LACTOBACILLUS RHAMNOSUS; OSMOTIC DEHYDRATION; OSMOTIC SOLUTIONS; PROBIOTICS; VACUUM IMPREGNATION;

DEHYDRATION;

EID: 85012266427     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.02.005     Document Type: Article

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