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- Pintado, Maria M., et al. Show all 9 Authors
- Food and bioprocess technology 2012 v.5 no.7 pp. 2748-2757
- Lactobacillus paracasei; bacteria; citric acid; coatings; formic acid; fructose; glucose; hosts; ingredients; microencapsulation; orange juice; pH; probiotics; viability
- ... The main objective of this research effort was to study whether microencapsulation could be a viable alternative to obtain probiotic orange or peach juices. In order to be considered probiotic food, probiotic bacteria must be present in sufficient viable numbers to promote a benefit to the host. The survival and viability of Lactobacillus paracasei L26 in juices over 50 days of storage at 5°C was ...