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- Halim, Murni; Mohd Mustafa, Nur Anizawanie; Othman, Majdiah; Wasoh, Helmi; Kapri, Mohd Rizal; Ariff, Arbakariya B.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.81 pp. 210-216
- alginates, etc ; Pediococcus acidilactici; acidity; bile; bile salts; chitosan; coatings; cryoprotectants; encapsulation; extrusion; freeze drying; gastric juice; heat; heat tolerance; pH; probiotics; protective effect; researchers; skim milk; viability; Show all 20 Subjects
- ... Encapsulation and freeze drying are among the most preferable preservation methods due to their considerable effects on probiotics survival. The effects of different cryoprotectants on the viability of free cells during freeze drying and coating materials for encapsulation strategy have been investigated by various researchers. However, information on the effect of cryoprotectants on the viability ...
- Holkem, Augusto Tasch; Raddatz, Greice Carine; Barin, Juliano Smanioto; Moraes Flores, Érico Marlon; Muller, Edson Irineo; Codevilla, Cristiane Franco; Jacob-Lopes, Eduardo; Ferreira Grosso, Carlos Raimundo; de Menezes, Cristiano Ragagnin
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.76 pp. 216-221
- sodium alginate, etc ; Bifidobacterium; bacteria; buffers; calcium; emulsifying; encapsulation; foods; frozen storage; gastrointestinal system; gelation; ions; pH; probiotics; storage time; viability; Show all 16 Subjects
- ... Emulsification/internal gelation is an encapsulation technique with great potential for protection of probiotics for use in food products. In this study, microparticles containing Bifidobacterium BB-12 produced by emulsification using sodium alginate as wall material with a slow release of calcium ions were evaluated. Probiotics survival was studied for resistance to simulated gastrointestinal con ...