Spray drying conditions for orange juice incorporated with lactic acid bacteria-Reference-Cited by-同舟云学术

Spray drying conditions for orange juice incorporated with lactic acid bacteria

Published:2017-05-16 Issue:9 Volume:52 Page:1951-1958
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Barbosa Joana¹,Brandão Teresa R. S.¹,Teixeira Paula¹^ORCID

Affiliation:

1. CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado; Escola Superior de Biotecnologia; Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Apartado 2511 Porto 4202-401 Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13472/fullpdf

Reference26 articles.

1. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG;Ananta;International Dairy Journal,2005

2. Optimization of microencapsulation of probiotics in raspberry juice by spray drying;Anekella;LWT - Food Science and Technology,2013

3. Development of probiotic fruit juice powders by spray drying: a review;Barbosa;Food Reviews International,2016

4. Pediococcus acidilactici as a potential probiotic to be used in food industry;Barbosa;International Journal of Food Science and Technology,2015

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