Protective effects of the use of taro and rice starch as wall material on the viability of encapsulated Lactobacillus paracasei subsp. Paracasei-Reference-Cited by-同舟云学术

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Protective effects of the use of taro and rice starch as wall material on the viability of encapsulated Lactobacillus paracasei subsp. Paracasei

Published:2020-01 Issue: Volume:117 Page:108686
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Alfaro-Galarza O.,López-Villegas E.O.,Rivero-Perez N.,Tapia- Maruri D.,Jiménez-Aparicio A.R.,Palma-Rodríguez H.M.,Vargas-Torres A.

Funder

Instituto Politécnico Nacional

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG;Ananta;International Dairy Journal,2005

2. Protection of L. rhamnosus by spray-drying using two prebiotics colloids to enhance the viability;Avila-Reyes;Carbohydrate Polymers,2014

3. Comparative sur-vival of probiotic lactobacilli spray-dried in the presence of prebiotic substances;Corcoran;Journal of Applied Microbiology,2004

4. Evaluation of modified amaranth starch as shell material for encapsulation of probiotics;Cortés;Cereal Chemistry,2014

5. Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria;Ding;Journal of Food Science,2007

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