Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed-Reference-Cited by-同舟云学术

Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed

Published:2012-07 Issue:2 Volume:157 Page:319-321
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Vesterlund Satu,Salminen Kari,Salminen Seppo

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference19 articles.

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

2. Microencapsulation of Lactobacillus acidophilus ATCC 43121 with prebiotic substrates using a hybridisation system;Ann;International Journal of Food Science and Technology,2007

3. Drying of probiotics: optimization of formulation and process to enhance storage survival;Chavez;Drying Technology,2007

4. Incorporating probiotics into foods;Crittenden,2009

5. Structure, composition, and variety development of flaxseed;Daun,2003

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