Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

The goal of this study was to investigate the viability of microencapsulated and coated Lactobacillus acidophilus in yogurt during storage in a refrigerator for 28 days and in simulated gastrointestinal conditions. Furthermore, the effect of the microencapsulated and coated L. acidophilus on the phy...

Descripción completa

Detalles Bibliográficos
Autores principales: Khorshidi, Mina, Heshmati, Ali, Taheri, Mehdi, Karami, Mostafa, Mahjub, Reza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269586/
https://www.ncbi.nlm.nih.gov/pubmed/34262750
http://dx.doi.org/10.1002/fsn3.2398

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269586/
https://www.ncbi.nlm.nih.gov/pubmed/34262750
http://dx.doi.org/10.1002/fsn3.2398

Ejemplares similares