Inulin, hi-maize, and trehalose as thermal protectants for increasing viability of Lactobacillus acidophilus encapsulated by spray drying-Reference-Cited by-同舟云学术

Inulin, hi-maize, and trehalose as thermal protectants for increasing viability of Lactobacillus acidophilus encapsulated by spray drying

Published:2018-03 Issue: Volume:89 Page:128-133
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Nunes Graciele Lorenzoni,Etchepare Mariana de Araújo,Cichoski Alexandre José,Zepka Leila Queiroz,Jacob Lopes Eduardo,Barin Juliano Smanioto,Flores Érico Marlon de Moraes,da Silva Cristiane de Bona,de Menezes Cristiano Ragagnin^ORCID

Publisher

Elsevier BV

Subject

Food Science

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4. Functional foods development: Trends and technologies;Betoret;Trends in Food Science & Technology,2011

5. Encapsulation of probiotic living cells: From laboratory scale to industrial applications;Burgain;Journal of Food Engineering,2011

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