Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules-Reference-Cited by-同舟云学术

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Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules

Published:2011-11 Issue:11 Volume:21 Page:869-876
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Rodrigues D.,Sousa S.,Rocha-Santos T.,Silva J.P.,Sousa Lobo J.M.,Costa P.,Amaral M.H.,Pintado M.M.,Gomes A.M.,Malcata F.X.,Freitas A.C.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference42 articles.

1. Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage;Adhikari;Journal of Dairy Science,2000

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

3. In vitro metabolism of anthocyanins by human gut microflora;Aura;European Journal of Nutrition,2005

4. Statistics for experimenters;Box,1978

5. Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt;Capela;Food Research International,2006

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