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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

Betoret, Ester; Betoret Valls, Noelia; Calabuig-Jiménez, Laura; Barrera Puigdollers, Cristina; Dalla Rosa, Marco (MDPI, 2020-05)

[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 ...
Evaluación de las propiedades funcionales del tomate mediante un estudio in vitro de simulación gastrointestinal

Posso Reyes, Darío Miguel (Universitat Politècnica de València, 2013-11-06)

[ES] El objetivo de este estudio ha sido analizar las propiedades funcionales del tomate, crudo y frito, a partir de una simulación in vitro gastrointestinal. Concretamente, se han evaluado los cambios experimentados por ...
Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix

Betoret Valls, María Ester; Betoret Valls, Noelia; Calabuig-Jiménez, Laura; Patrignani, Fancesca; Barrera Puigdollers, Cristina; Lanciotti, Rosalba; Dalla Rosa, Marco (Elsevier, 2019-08)

[EN] High pressure homogenization allows encapsulating microorganisms. Microencapsulation of probiotic microorganisms may enhance their viability during food processing, storage and gastrointestinal passage. The aim of ...

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