Application of multicriteria decision technique to determine optimum sodium alginate concentration for microencapsulation of Lactobacillus casei Shirota by extrusion and emulsification-Reference-Cited by-同舟云学术

Application of multicriteria decision technique to determine optimum sodium alginate concentration for microencapsulation of Lactobacillus casei Shirota by extrusion and emulsification

Published:2016-09-28 Issue:3 Volume:40 Page:e12481
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Gul Osman¹,Dervisoglu Muhammet²

Affiliation:

1. Program of Food Technology, Yeşilyurt Demir-Celik Vocational School, Ondokuz Mayis University; Samsun Turkey

2. Department of Food Engineering, Engineering Faculty; Ondokuz Mayis University; Samsun Turkey

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12481/fullpdf

Reference40 articles.

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3. Effects of encapsulation on the viability of probiotic strains exposed to lethal conditions;Borges;Int. Journal of Food Science and Technology,2012

4. An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions;Chandramouli;Journal of Microbiology Methods,2004

5. Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium. species in the upper human gastrointestinal tract;Charteris;Journal of Applied Microbiology,1998

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