Sucrose and sorbitol supplementation on maltodextrin encapsulation enhance the potential probiotic yeast survival by spray drying-Reference-Cited by-同舟云学术

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Sucrose and sorbitol supplementation on maltodextrin encapsulation enhance the potential probiotic yeast survival by spray drying

Published:2019-06 Issue: Volume:107 Page:243-248
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Suryabhan Patel,Lohith K.,Anu-Appaiah K.A.

Funder

CSIR- Central Food Technological Research Institute

Department of Science and Technology, Government of India

CSIR-CFTRI

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Disaccharide incorporation to improve survival during storage of spray dried Lactobacillus rhamnosus in whey protein-maltodextrin carriers;Agudelo;Journal of Functional Foods,2017

2. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery;Anal;Trends in Food Science & Technology,2007

3. Protein and carbohydrate composition of larval food affects tolerance to thermal stress and desiccation in adult Drosophila melanogaster;Andersen;Journal of Insect Physiology,2010

4. Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying;Arslan;LWT-Food Science and Technology,2015

5. Influence of prebiotic composition on probiotic survivability in calcium alginate coated symbiotic microcapsules at thermal incubation;Babu;Agricultural Journal,2011

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5. Properties and stability of Lactiplantibacillus plantarum AB6-25 and Saccharomyces boulardii T8-3C single and double-layered microcapsules containing Na-alginate and/or demineralized whey powder with lactobionic acid;International Journal of Biological Macromolecules;2024-06

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