Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage

Electronic Journal of Biotechnology

Volumn 42, Issue , 2019, Pages 42-48

  Olivares, Araceli ^a   Soto, Carmen ^a   Caballero, Eduardo ^a   Altamirano, Claudia ^a,b  

^a Centro Regional de Estudios en Alimentos Saludables Valparaiso   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO   (Chile)

Author keywords

Alginate; Anthocyanins; Fruit; Fruit juice; Lactobacillus casei; Low pH; Microencapsulation; Pasteurization; Probiotics; Vibration technology

Indexed keywords

ALGINATE; ANTHOCYANINS; CITRUS FRUITS; COLD STORAGE; FOOD MICROBIOLOGY; FRUITS; MICROENCAPSULATION; MICROSTRUCTURE; PASTEURIZATION; PROBIOTICS;

ACIDIC CONDITIONS; ANTI-MICROBIAL EFFECTS; LACTOBACILLUS CASEI; MICROBIOLOGICAL ANALYSIS; PINEAPPLE JUICE; RASPBERRY JUICES; STORAGE PERIODS; VIBRATION TECHNOLOGY;

FRUIT JUICES;

ANTHOCYANIN; PROBIOTIC AGENT;

ABSORPTION; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; CHEMICAL COMPOSITION; COLONY FORMING UNIT; CONTROLLED STUDY; CRYOPRESERVATION; FRUIT JUICE; LACTOBACILLUS CASEI; MICROENCAPSULATION; NONHUMAN; ORANGE JUICE; PASTEURIZATION; PH; PINEAPPLE JUICE; RASPBERRY; REFRIGERATION;

EID: 85075110925     PISSN: None     EISSN: 07173458     Source Type: Journal    
DOI: 10.1016/j.ejbt.2019.10.002     Document Type: Article

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