Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable MicroencapsulatedL. acidophilusNCIMB 701748-Reference-Cited by-同舟云学术

Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable MicroencapsulatedL. acidophilusNCIMB 701748

Published:2013-08-18 Issue:11 Volume:31 Page:1274-1283
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Behboudi-Jobbehdar Solmaz,Soukoulis Christos,Yonekura Lina,Fisk Ian

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2013.788509

Reference43 articles.

1. Food and Agriculture Organization/World Health Organization.Probiotics in Food. Health and Nutritional Properties and Guidelines for Evaluation. FAO Food and Nutrition Paper No. 85; FAO: Rome, Italy, 2006.

2. Towards a maximal cell survival in convective thermal drying processes

3. Comparative Survival Rates of Human-Derived Probiotic Lactobacillus paracasei and L. salivarius Strains during Heat Treatment and Spray Drying

4. Ingredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt

5. Enhanced survival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose

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