Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules-Reference-Cited by-同舟云学术

Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules

Published:2021-11 Issue: Volume:122 Page:105133
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Jouki Mohammad^ORCID,Khazaei Naimeh,Rezaei Fatemeh,Taghavian-Saeid Rahim

Funder

Islamic Azad University

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference87 articles.

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2. The effect of different freeze-dried formulations on the viability of lactic acid bacteria in lactose free yogurt production;Ainaa;Australian Journal of Basic and Applied Sciences,2016

3. Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage;Akalin;International Journal of Food Science and Technology,2004

4. Microstructural, textural, and sensory characteristics of probiotic yoghurts fortified with sodium calcium caseinate or whey protein concentrate;Akalın;Journal of Dairy Science,2012

5. Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices;Alipoorfard;Journal of Food Science & Technology,2020

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