The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders-Reference-Cited by-同舟云学术

The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders

Published:2020-12 Issue:5 Volume:56 Page:2166-2174
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Janiszewska‐Turak Emilia¹^ORCID,Hornowska Łucja¹,Pobiega Katarzyna²^ORCID,Gniewosz Małgorzata²^ORCID,Witrowa‐Rajchert Dorota¹^ORCID

Affiliation:

1. Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland

2. Department of Food Biotechnology and Microbiology Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland

Funder

Narodowe Centrum Nauki

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14915

Reference45 articles.

1. Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder

2. Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying

3. RETRACTED: Studies on survivability, storage stability of encapsulated spray dried probiotic powder