Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions-Reference-Cited by-同舟云学术

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions

Published:2020-01-01 Issue:1 Volume:23 Page:1899-1912
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Afzaal Muhammad¹^ORCID,Saeed Farhan¹^ORCID,Saeed Muhammad²,Azam Muhammad²,Hussain Shahzad³,Mohamed Abdellatif A.³,Alamri Mohamed S.³,Anjum Faqir Muhammad⁴

Affiliation:

1. Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan

2. National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan

3. Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia

4. VC office, The University of The Gambia, Banjul, The Gambia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1826513

Reference44 articles.

1. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

2. Preparation and evaluation of low-calorie functional ice cream containing inulin, lactulose andBifidobacterium lactis

3. Encapsulation of probiotic living cells: From laboratory scale to industrial applications

4. Strategies to improve the functionality of probiotics in supplements and foods

5. A 100-Year Review: Yogurt and other cultured dairy products

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