Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder-Reference-Cited by-同舟云学术

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Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder

Published:2016-11 Issue: Volume:189 Page:45-54
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Alves Niédila Nascimento,Messaoud Ghazi Ben,Desobry Stéphane,Costa José Maria Correia,Rodrigues Sueli

Funder

National Institute of Science and Technology of Tropical Fruits

CNPq

FUNCAP

CAPES

United States Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Effect of addition of proteins on the production of amorphous sucrose powder through spray drying;Adhikari;J. Food Eng.,2009

2. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG;Ananta;Int. Dairy J.,2005

3. Optimization of microencapsulation of probiotics in raspberry juice by spray drying;Anekella;LWT Food Sci. Technol.,2013

4. Acerola nectar with added microencapsulated probiotic;Antunes;LWT Food Sci. Technol.,2013

5. Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying;Arslan;LWT Food Sci. Technol.,2015

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