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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 ...
- PINTADO, MARIA M., et al. Show all 11 Authors
- International journal of dairy technology 2011 v.64 no.1 pp. 137-144
- Bifidobacterium; Lactobacillus acidophilus; Lactobacillus casei; bacteria; cellulose acetate; chitosan; polymers; probiotics; viability; xanthan gum
- ... The viability of probiotic bacteria in six food-grade polymers, at two concentrations, was evaluated in order to predict their feasibility as materials for bacterium immobilisation. Alginate and whey proteins were the most adequate polymers, except for Lactobacillus acidophilus Ki and Lactobacillus casei 01 at 2% (m/v) alginate. Xanthan gum appeared to be a potential vector for three strains. L-ca ...