Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation...

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Detalles Bibliográficos
Autores principales: Betoret, Ester, Betoret, Noelia, Calabuig-Jiménez, Laura, Barrera, Cristina, Dalla Rosa, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285284/
https://www.ncbi.nlm.nih.gov/pubmed/32365887
http://dx.doi.org/10.3390/microorganisms8050654

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285284/
https://www.ncbi.nlm.nih.gov/pubmed/32365887
http://dx.doi.org/10.3390/microorganisms8050654

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