Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

Survival of probiotic microorganisms in dried foods is optimal for water activity (a(w)) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate a(w) food products, but the effectiveness of sub-lethal homogenization is still...

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Detalles Bibliográficos
Autores principales: Burca-Busaga, Cristina Gabriela, Betoret, Noelia, Seguí, Lucía, Betoret, Ester, Barrera, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463932/
https://www.ncbi.nlm.nih.gov/pubmed/32707848
http://dx.doi.org/10.3390/microorganisms8081095

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463932/
https://www.ncbi.nlm.nih.gov/pubmed/32707848
http://dx.doi.org/10.3390/microorganisms8081095

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