Microencapsulation of Lactobacillus casei with calcium alginate-resistant starch and evaluation of survival and sensory properties in cream-filled cake (original ) (raw )Enhancing the Viability Rate of Probiotic by Co-Encapsulating with Prebiotic in Alginate Microcapsules Supplemented to Cupcake Production
Luận Thiện
Microbiology and Biotechnology Letters, 2020
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Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese
Hadi Pourjafar
Food Chemistry, 2012
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THE VIABILITY OF ENCAPSULATED Lactobacillus plantarum DURING CUPCAKE BAKING PROCESS, STORAGE, AND SIMULATED GASTRIC DIGESTION
Lieu My Dong
Journal of Microbiology, Biotechnology and Food Sciences
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Microencapsulation of Lactobacillus reuteri DSM 17938 Cells Coated in Alginate Beads with Chitosan by Spray Drying to Use as a Probiotic Cell in a Chocolate Soufflé
Gianluigi Mauriello
Food and Bioprocess Technology, 2011
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Microencapsulation of Probiotic Bacteria with Alginate and Prebiotic and Evaluation of Survival in Ice Cream
L. Kunigk , Eliana Ribeiro
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The survival of probiotic bacteria and sensory properties of yogurt affected by microencapsulation with resistant starch
Ebrahim Molaee Aghaee
2017
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Comparative Evaluation of Viability of Encapsulated Lactobacillus casei Using Two Different Methods of Microencapsulation
Katarina Smilkov
2014
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The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions
Tabussam Tufail
Probiotics and Antimicrobial Proteins, 2018
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Microencapsulation of Calcium Lactobionate for Protection from Microorganisms in a Solid Phase Food
Manuel Rendueles
Biochemical Engineering Journal, 2019
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Probiotic (Lactobacillus casei) Encapsulation Using the Method of Spray Drying with Combined Prebiotic from Iles-Iles (Amorphopallus oncophyllus) and Protectant Agent (Skim Milk, Gum Arabic, Maltodextrin)
ngatirah ngatirah
Indonesian Food and Nutrition Progress
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Effect of different microencapsulation materials on stability of Lactobacillus plantarum DSM 20174
Ibtisam Ababutain
African Journal of Biotechnology, 2016
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Microencapsulation of Probiotic Bacteria and its Potential Application in Food Technology
Runu Chakraborty
International Journal of Agriculture, Environment and Biotechnology, 2014
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Lactobacillus plantarum G 1 Microencapsulation enhanced its Viability during Storage and Gastrointestinal Transit ( Pemikrokapsulan Lactobacillus plantarum
houria HADDAR
2016
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Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starch
Teerarat Itthisoponkul
Food Science and Biotechnology, 2020
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Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars
Robert F H Dekker
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Viabilities of Lactobacillus rhamnosus ASCC 290 and Lactobacillus casei ATCC 334 (in free form or encapsulated with calcium alginate-chitosan) in yellow mombin ice cream
Thayza Stamford
LWT, 2019
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The Viability of Lactobacillus acidophilus Microencapsulated in Ca-Alginate Whey Protein Isolate Glycerol Bead Using Emulsification Method
Imam Thohari
International Journal of Current Microbiology and Applied Sciences
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Effect of protein and prebiotic on the survival of encapsulated probiotic during storage
Ratchanee Charoen
E3S Web of Conferences
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Enhancement of survival of alginate-encapsulated Lactobacillus casei NCDC 298
Surajit Mandal , Kaushik Khamrui , Anil Kumar Puniya
Journal of the science of food and agriculture, 2014
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Extrusion encapsulation of Lactobacillus bulgaricus coated by carrageenan -alginate with additional tofu waste flour prebiotic
Putri Meutia Sari , Virna Muhardina
International Journal of Engineering & Technology, 2018
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Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce
mohammad ali khosravi zanjani
2012
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Protective effects of the use of taro and rice starch as wall material on the viability of encapsulated Lactobacillus paracasei subsp. Paracasei
Apolonio Vargas-torres
Lebensmittel-Wissenschaft & Technologie, 2020
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The Effects of Extrusion and Internal Emulsion Microencapsulation Methods on the Viability of Lactobacillus acidophilus
Dang Thuy
Journal of Human, Environment, and Health Promotion
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Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources
Katsuyoshi Nishinari
Food Hydrocolloids, 2014
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Microencapsulation of L. Fermentum Isolated from Traditional Dairy Products and Its Stability on Exposure to Simulated Gastrointestinal Conditions
arundhati verma
PLANT ARCHIVES, 2021
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Microencapsulation of Probiotics by Calcium Alginate-gelatinized Starch with Chitosan Coating and Evaluation of Survival in Simulated Human Gastro-intestinal Condition
mohammad ali khosravi zanjani
Iranian journal of pharmaceutical research : IJPR, 2014
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Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36
R. Haryo Bimo Setiarto
Czech Journal of Food Sciences
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Stability Comparison of Free and Encapsulated Lactobacilus casei ATCC 393 in Yoghurt for Long Time Storage
Ramona Suharoschi
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 2016
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Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion
Han Sun
Journal of Functional Foods, 2013
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Effect of Microencapsulation on Survival at Simulated Gastrointestinal Conditions and Heat Treatment of a Non Probiotic Strain, Lactiplantibacillus plantarum 48M, and the Probiotic Strain Limosilactobacillus reuteri DSM 17938
Gianluigi Mauriello
Foods
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