Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions

Author:

Annan N.T.,Borza A.D.,Hansen L. Truelstrup

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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2. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery;Anal;Trends in Food Science & Technology,2007

3. Effect of process variables on particle size and viability of Bifidobacterium lactis Bb-12 in genipin–gelatin microspheres;Annan;Journal of Microencapsulation,2007

4. Araya, M., Morelli, L., Reid, G., Sanders, M.E., Stanton, C., Pineiro, M., et al. (2002). Guidelines for the evaluation of probiotics in food. Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food, London, ON, Canada.

5. A new CSLM-based method for determination of the phase behaviour of aqueous mixtures of biopolymers;Blonk;Carbohydrate Polymers,1995

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