Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference18 articles.
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2. Influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria;Bhandari;International Dairy Journal,2004
3. Growth, viability and activity of Bifidobacterium spp. in skim milk containing prebiotics;Bruno;Journal of Food Science,2002
4. Viability of two freeze-dried commercial strains of Bifidobacterium and of commercial preparations at various temperatures during prolonged storage;Bruno;Journal of Food Science,2003
5. Relevant factors for the preparation of freeze-dried lactic acid bacteria;Carvalho;International Dairy Journal,2004
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