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Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate (Punica granatum L.) fruit juice
Encapsulation of Lactobacillus rhamnosus was performed using spray and freeze-drying. Maltodextrin and gum arabic were used in different combinations for spray-drying. Values of 50% maltodextrin and 40% gum arabic gave best results. Spray-drying was done at temperatures ranging from 110 to 150oC. Su...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Korean Society of Food Science and Technology
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049352/ https://ncbi.nlm.nih.gov/pubmed/30263247 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0019-5 |
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