Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality-Reference-Cited by-同舟云学术

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

Published:2014-08-19 Issue:7 Volume:52 Page:4029-4041
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Rajam R.,Kumar S. Bharath,Prabhasankar P.,Anandharamakrishnan C.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-014-1506-4.pdf

Reference39 articles.

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3. Ananta E, Volkert M, Knorr D (2005) Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. Int Dairy J 15:399–409

4. Bajaj PR, Survase SA, Bule MV, Singhal RS (2010) Studies on viability of Lactobacillus fermentum by microencapsulation using extrusion spheronization. Food Biotechnol 24:150–164

5. Bharath Kumar S, Prabhasankar P (2013) A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. J Foos Sci Technol. doi: 10.1007/s13197-013-1126-4

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