Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk

Food Research International

Volumn 97, Issue , 2017, Pages 250-257

  Patrignani, Francesca ^a   Siroli, Lorenzo ^a   Serrazanetti, Diana I ^a   Braschi, Giacomo ^a   Betoret, Ester ^b   Reinheimer, Jorge A ^c   Lanciotti, Rosalba ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Exopolysaccharides; Fermented milk; High pressure homogenization; Microencapsulation; Volatile molecule profiles

Indexed keywords

BACILLI; BACTERIA; DIGITAL STORAGE; ENCAPSULATION; LACTIC ACID; MICROENCAPSULATION; MICROORGANISMS; MICROSTRUCTURE; MOLECULES; POLYSACCHARIDES; SENSORY PERCEPTION; STRAIN;

EXOPOLYSACCHARIDES; HIGH PRESSURE HOMOGENIZATION; LACTIC ACID BACTERIA; MICROENCAPSULATION PROCESS; PROBIOTIC LACTOBACILLI; REFRIGERATED STORAGES; SENSORY CHARACTERISTICS; VOLATILE MOLECULES;

FERMENTED MILK;

BACTERIAL POLYSACCHARIDE; PROBIOTIC AGENT;

BIOLOGICAL MODEL; CHEMISTRY; DRUG FORMULATION; FERMENTED DAIRY PRODUCT; FOOD HANDLING; FOOD STORAGE; LACTOBACILLUS; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; PRESSURE; PROCEDURES;

CULTURED MILK PRODUCTS; DRUG COMPOUNDING; FOOD HANDLING; FOOD STORAGE; LACTOBACILLUS; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; POLYSACCHARIDES, BACTERIAL; PRESSURE; PROBIOTICS;

EID: 85018584452     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.04.020     Document Type: Article

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