Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in pasteurized grape juice-Reference-Cited by-同舟云学术

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in pasteurized grape juice

Published:2019-12-26 Issue:3 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Afzaal Muhammad¹^ORCID,Saeed Farhan¹^ORCID,Saeed Muhammad²,Ahmed Aftab¹,Ateeq Huda¹,Nadeem Muhammad Tahir¹,Tufail Tabussam³^ORCID

Affiliation:

1. Institute of Home & Food Sciences Government College University Faisalabad Pakistan

2. National Institute of Food Science & Technology University of Agriculture Faisalabad Pakistan

3. University Institute of Diet & Nutrition Sciences, Faculty of Allied Sciences University of Lahore Lahore Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14346

Reference37 articles.

1. The effect of encapsulation on the stability of probiotic bacteria in ice cream and simulated gastrointestinal conditions;Afzaal M.;Probiotics and Antimicrobial Proteins,2018

2. AOAC international. (2006).AOAC International guidelines for laboratories performing microbiological and chemical analyses of food and pharmaceuticals: An aid to interpretation of ISO/IEC 17025: 2006.Author.

3. Effect of encapsulation on the stability and survivability of Enterococcus faecium in a non-dairy probiotic beverage

4. Improved viability of microencapsulated probiotics in a freeze‐dried banana powder during storage and under simulated gastrointestinal tract;Bora A. F. M.;Probiotics and Antimicrobial Proteins,2018

5. Lactic acid fermentation of apricot juice by mono‐and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains;Bujna E.;Food Science and Biotechnology,2018

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