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Effect of drying process, encapsulation, and storage on the survival rates and gastrointestinal resistance of L. Salivarius spp. salivarius included into a fruit matrix

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Effect of drying process, encapsulation, and storage on the survival rates and gastrointestinal resistance of L. Salivarius spp. salivarius included into a fruit matrix

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Betoret, E.; Betoret Valls, N.; Calabuig-Jiménez, L.; Barrera Puigdollers, C.; Dalla Rosa, M. (2020). Effect of drying process, encapsulation, and storage on the survival rates and gastrointestinal resistance of L. Salivarius spp. salivarius included into a fruit matrix. Microorganisms. 8(5):1-12. https://doi.org/10.3390/microorganisms8050654

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Título: Effect of drying process, encapsulation, and storage on the survival rates and gastrointestinal resistance of L. Salivarius spp. salivarius included into a fruit matrix
Autor: Betoret, Ester Betoret Valls, Noelia Calabuig-Jiménez, Laura Barrera Puigdollers, Cristina Dalla Rosa, Marco
Entidad UPV: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this ...[+]
Palabras clave: Microencapsulation , Hot air drying , Freeze drying , Probiotic , Gastrointestinal simulation
Derechos de uso: Reconocimiento (by)
Fuente:
Microorganisms. (eissn: 2076-2607 )
DOI: 10.3390/microorganisms8050654
Editorial:
MDPI
Versión del editor: https://doi.org/10.3390/microorganisms8050654
Código del Proyecto:
info:eu-repo/grantAgreement/MINECO//IJCI-2016-29679/
Agradecimientos:
Authors thank the postdoctoral grant Juan de la Cierva Incorporacion (IJCI-2016-29679).
Tipo: Artículo

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