Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream
about
The gut microbiota and human health with an emphasis on the use of microencapsulated bacterial cellsDevelopment of microencapsulation delivery system for long-term preservation of probiotics as biotherapeutics agentDevelopment of a probiotic delivery system from agrowastes, soy protein isolate, and microbial transglutaminase.Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharideApplications of microencapsulated Bifidobacterium longum with Eleutherine americana in fresh milk tofu and pineapple juice.Synbiotic potential of Doogh supplemented with free and encapsulated Lactobacillus plantarum LS5 and Helianthus tuberosus inulin.Probiotic fermentation of plant based products: possibilities and opportunities.Microencapsulation of probiotic cells for food applications.The Comparison of Food and Supplement as Probiotic Delivery Vehicles.Probiotics, prebiotics, and microencapsulation: A review.Issues deserve attention in encapsulating probiotics: Critical review of existing literature.The influence of different polymers on viability of Bifidobacterium lactis 300b during encapsulation, freeze-drying and storage.Predicted Release and Analysis of Novel ACE-I, Renin, and DPP-IV Inhibitory Peptides from Common Oat (Avena sativa) Protein Hydrolysates Using in Silico Analysis.Suitability of Bifidobacterium spp. and Lactobacillus plantarum as probiotics intended for fruit juices containing citrus extracts.Encapsulation of health-promoting ingredients: applications in foodstuffs.Resistant starch contents of native and heat-moisture treated jackfruit seed starch.Health effects of resistant starchResistant starch in food industry: A changing outlook for consumer and producerSensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun LevelsIce Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage StabilityEffects of encapsulation on the viability of probiotic strains exposed to lethal conditionsEncapsulation of probiotic strains in plain or cysteine-supplemented alginate improves viability at storage below freezing temperaturesOn the viability of five probiotic strains when immobilised on various polymersInteraction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream ProductionMicroencapsulation of probiotics using sodium alginateThe effect of inulin as a fat replacer on the quality of low-fat ice creamPerspectives on global fermented foodsResistant starch as prebiotic: A reviewThe effect of modified citrus pectin-probiotic on faecal lactobacilli in Balb/c mice
P2860
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P2860
Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream
description
im November 2008 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в листопаді 2008
@uk
name
Effect of microencapsulation a ...... perties of synbiotic ice cream
@en
Effect of microencapsulation a ...... perties of synbiotic ice cream
@nl
type
label
Effect of microencapsulation a ...... perties of synbiotic ice cream
@en
Effect of microencapsulation a ...... perties of synbiotic ice cream
@nl
prefLabel
Effect of microencapsulation a ...... perties of synbiotic ice cream
@en
Effect of microencapsulation a ...... perties of synbiotic ice cream
@nl
P2093
P1433
P1476
Effect of microencapsulation a ...... perties of synbiotic ice cream
@en
P2093
A. Homayouni
M.R. Ehsani
M.S. Yarmand
S.H. Razavi
P356
10.1016/J.FOODCHEM.2008.03.036
P50
P577
2008-11-01T00:00:00Z