Stability of bifidobacteria entrapped in goat’s whey freeze concentrate and inulin as wall materials and powder properties

Author:

de Liz Gabriela Rodrigues,Verruck SilvaniORCID,Canella Maria Helena Machado,Dantas Adriana,Garcia Sofia Grechi,Maran Bruna Marchesan,Murakami Fabio Seigi,Prudencio Elane Schwinden

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference75 articles.

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3. Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying;Arepally;LWT – Food Science and Technology,2019

4. Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748;Behboudi-Jobbehdar;Drying Technology,2013

5. Effect of microencapsulation conditions on the viability and functionality of Bifidobacterium longum 51A. LWT –;Bernucci;Food Science and Technology,2017

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