Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analyses

Nowadays, there is an increasing tendency toward using probiotics in different food systems. In this work, probiotic survival, texture features and sensory properties of synbiotic chewing gum containing encapsulated probiotic organisms (Lactobacillus reuteri) were studied. Probiotics were encapsulat...

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Detalles Bibliográficos
Autores principales: Qaziyani, Sahar Dehqan, Pourfarzad, Amir, Gheibi, Siamak, Nasiraie, Leila Roozbeh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6661279/
https://www.ncbi.nlm.nih.gov/pubmed/31372570
http://dx.doi.org/10.1016/j.heliyon.2019.e02144

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6661279/
https://www.ncbi.nlm.nih.gov/pubmed/31372570
http://dx.doi.org/10.1016/j.heliyon.2019.e02144

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