Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices

LWT

Volumn 110, Issue , 2019, Pages 94-101

  Colin Cruz M A ^a   Pimentel Gonzalez D J ^b   Carrillo Navas, H ^c   Alvarez Ramirez J ^b   Guadarrama Lezama, A Y ^a  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MÉXICO   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

^c Laguna de Términos No 221 Torre A   (Mexico)

Author keywords

Arabic gum; Blackberry juice; Lactobacillus acidophilus; Maltodextrin; Whey protein isolate

Indexed keywords

ANTHOCYANINS; BACILLI; BIODEGRADATION; COBALT COMPOUNDS; DAIRIES; DEGRADATION; MICROSTRUCTURE; POLYSACCHARIDES; PROTEINS; SPRAY DRYING;

ARABIC GUMS; BLACKBERRY JUICE; LACTOBACILLUS ACIDOPHILUS; MALTODEXTRINS; WHEY PROTEIN ISOLATE;

PROBIOTICS;

EID: 85064661243     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.04.064     Document Type: Article

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