Production of Probiotic Cultures and Their Incorporation into Foods

Author:

Farnworth Edward R.,Champagne Claude P.

Publisher

Elsevier

Reference118 articles.

1. Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying;Amine;LWT—Food Sci. Technol.,2014

2. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG;Ananta;Int. Dairy J.,2005

3. Araya, M., Morelli, L., Reid, G., Sanders, M.E., Stanton, C., Pineiro, M., Ben Embarek, P., 2002. Guidelines for the evaluation of probiotics in food. Joint FAO/WHO Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food, London (ON, Canada) April 30 and May 1. ftp://ftp.fao.org/docrep/fao/009/a0512e/a0512e00.pdf

4. Probiotics: from functional foods to pharmaceutical products;Bansal;Curr. Pharm. Biotechnol.,2008

5. Effect of Lactobacillus acidophilus and Bifidobacterium bifidum on rectal cell kinetics and fecal pH;Biasco;Ital. J. Gastroenterol.,1991

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