Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt-Reference-Cited by-同舟云学术

Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt

Published:2014-12 Issue: Volume:66 Page:424-431
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ribeiro Maria Cecília E.,Chaves Karina S.,Gebara Clarice,Infante Flávia N.S.,Grosso Carlos R.F.,Gigante Mirna L.

Funder

Foundation for Research Support of the State of São Paulo (FAPESP)

Coordination of Improvement of Higher Education Personnel (CAPES)

National Council for Scientific and Technological Development (CNPq)

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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2. Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions;Annan;Food Research International,2008

3. Desenvolvimento de buttermilk probiótico;Antunes;Ciência e Tecnologia de Alimentos,2007

4. Official method of analysis;AOAC,2006

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