Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion-Reference-Cited by-同舟云学术

Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion

Published:2021 Issue:1 Volume:12 Page:351-361
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Melchior Sofia¹²³⁴⁵^ORCID,Marino Marilena¹²³⁴⁵^ORCID,D'Este Francesca⁶³⁴⁵,Innocente Nadia¹²³⁴⁵,Nicoli Maria Cristina¹²³⁴⁵,Calligaris Sonia¹²³⁴⁵

Affiliation:

1. Dipartimento di Scienze Agroalimentari

2. Ambientali e Animali

3. Università di Udine

4. 33100 Udine

5. Italy

6. Dipartimento di Area Medica

Abstract

This research was conducted to evaluate the potential use of saturated monoglyceride (MG)-based gels in the protection of probiotics upon in vitro digestion.

Funder

Università degli Studi di Udine

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO01788D

Reference57 articles.

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4. Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt

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