Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream

The aim of the present study was to evaluate the upshot of microencapsulation on the stability and viability of probiotics in carrier food (ice cream) and simulated gastrointestinal (GIT) conditions. Purposely, Lactobacillus casei was encapsulated with two different hydrocolloids, that is, calcium a...

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Vydáno v:Food Sci Nutr
Hlavní autoři: Afzaal, Muhammad, Khan, Azmat Ullah, Saeed, Farhan, Arshad, Muhammad Sajid, Khan, Muhammad Asif, Saeed, Muhammad, Maan, Abid Aslam, Khan, Muhammad Kashif, Ismail, Zoria, Ahmed, Aftab, Tufail, Tabussam, Ateeq, Huda, Anjum, Faqir Muhammad
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2020
Témata:
Original Research
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7063362/
https://ncbi.nlm.nih.gov/pubmed/32180972
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1451
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