Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt

Journal of Food Science and Technology

Volumn 54, Issue 9, 2017, Pages 2804-2813

  Pinto, Stephanie S ^a   Cavalcante, Bianca Dm ^a   Verruck, Silvani ^a   Alves, Lara F ^a   Prudêncio, Elane S ^a   Amboni, Renata Dmc ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

In vitro simulated gastrointestinal; Microencapsulation; Prebiotic; Probiotic yogurt; Whey

Indexed keywords

FOOD STORAGE; MICROENCAPSULATION; MICROSTRUCTURE; POLYSACCHARIDES;

BIFIDOBACTERIUM BB-12; IN-VITRO; PREBIOTICS; PROBIOTIC YOGURT; PROTECTIVE EFFECTS; SIMULATED GASTROINTESTINAL CONDITIONS; TEXTURAL PROPERTIES; WHEY;

DAIRY PRODUCTS;

EID: 85020735779     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2717-2     Document Type: Article

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