Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion-Reference-Cited by-同舟云学术

Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion

Published:2021-04-06 Issue:5 Volume:86 Page:1629-1641
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Hossain Md Nur¹²,Ranadheera Chaminda Senaka¹,Fang Zhongxiang¹,Ajlouni Said¹

Affiliation:

1. School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences The University of Melbourne Melbourne Victoria 3010 Australia

2. Institute of Food Science and Technology Bangladesh Council of Scientific and Industrial Research Dhaka 1205 Bangladesh

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15695

Reference52 articles.

1. Factors influencing rheological and textural qualities in chocolate – a review

2. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

3. Optimization of microencapsulation of probiotics in raspberry juice by spray drying

4. Effect of microencapsulation in whey protein and water-soluble chitosan derivative on the viability of the probiotic Kluyveromyces marxianus VM004 during storage and in simulated gastrointestinal conditions

5. Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt

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