High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion

Journal of Food Engineering

Volumn 240, Issue , 2019, Pages 43-48

  Calabuig Jiménez, Laura ^a   Betoret, Ester ^b   Betoret, Noelia ^a   Patrignani, Francesca ^c   Barrera, Cristina ^a   Seguí, Lucía ^a   Lanciotti, Rosalba ^c   Dalla Rosa, Marco ^c  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

digestion; High pressure homogenization; mandarin juice; microencapsulation; probiotic; storage (CP)

Indexed keywords

EID: 85053031748     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2018.07.012     Document Type: Review

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