Enhancement of survival of alginate-encapsulatedLactobacillus caseiNCDC 298-Reference-Cited by-同舟云学术

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Enhancement of survival of alginate-encapsulatedLactobacillus caseiNCDC 298

Published:2014-01-13 Issue:10 Volume:94 Page:1994-2001
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Mandal Surajit¹,Hati Subrota²,Puniya Anil Kumar¹,Khamrui Kaushik³,Singh Kishan¹

Affiliation:

1. Dairy Microbiology Division; National Dairy Research Institute, Deemed University; Karnal - 132001 Haryana India

2. Dairy Microbiology Department; Anand Agricultural University; Gujarat India

3. Dairy Technology Division; National Dairy Research Institute, Deemed University; Karnal - 132001 Haryana India

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6514/fullpdf

Reference29 articles.

1. Evaluation of encapsulation techniques of probiotics for yoghurt;Krasaekoopt;Int Dairy J,2003

2. Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298;Mandal;Int Dairy J,2006

3. Evaluation of cell-surface hydrophobicity, antimicrobial activity and prebiotic utilization of Lactobacillus;Mandal;Indian J Dairy Sci,2011

4. Mandal S Hati S Puniya AK Singh R Singh K Lactobacillus casei J Food Process Preserv 37 1031 1037 2012

5. Improving survival of culture bacteria in frozen desserts by micro-entrapment;Sheu;J Dairy Sci,1993

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