Study of viability and storage stability of Lactobacillus acidophillus when encapsulated with the prebiotics rice bran, inulin and Hi-maize

Food Hydrocolloids

Volumn 95, Issue , 2019, Pages 238-244

  Poletto, Gabriela ^a   Raddatz, Greice Carine ^a   Cichoski, Alexandre José ^a   Zepka, Leila Queiroz ^a   Lopes, Eduardo Jacob ^a   Barin, Juliano Smanioto ^a   Wagner, Roger ^a   de Menezes, Cristiano Ragagnin ^a  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Encapsulation; External ionic gelation; Prebiotics; Probiotics; Storage stability; Viability

Indexed keywords

ALGINATE; FOOD STORAGE; GELATION;

EXTERNAL IONIC GELATION; IONIC GELATIONS; LACTOBACILLUS ACIDOPHILUS; PREBIOTICS; PROBIOTICS; RESISTANT STARCH; RICE BRANS; SIMULATED GASTROINTESTINAL CONDITIONS; STORAGE STABILITY; VIABILITY;

PROBIOTICS;

EID: 85064695979     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.04.049     Document Type: Article

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