Effects of encapsulation on the viability of probiotic strains exposed to lethal conditions
- Autor
- BORGES, Sandra1 ; BARBOSA, Joana1 ; AMARAL, Maria H2 ; TEIXEIRA, Paula1 ; FREITAS, Ana C3 4 ; CAMILO, Rute1 ; CARVALHEIRA, Ana1 ; SILVA, Joana1 ; SOUSA, Sergio1 ; GOMES, Ana M1 ; PINTADO, Maria M1 ; SILVA, Jose P2 ; COSTA, Paulo2
[1] CBQF/Escola Superior de Biotecnologia, R. Dr Antonio Bernardino de Almeida, 4200-072 Porto, Portugal
[2] Faculdade de Farmacia, Universidade do Porto, Rua Anibal Cunha, 164, 4050-123 Porto, Portugal
[3] ISEIT/Viseu, Instituto Piaget, Estrada do Alto do Gaio, Galifonge, 3515-776 Lordosa, Viseu, Portugal
[4] CESAM and Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal - Fuente
International journal of food science & technology. 2012, Vol 47, Num 2, pp 416-421, 6 p ; ref : 3/4 p
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Campo Científico
- Food science technology
- Editor
- Wiley-Blackwell, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Alginate extrusion lethal conditions microencapsulation probiotic bacteria
- Palabra clave (fr)
- Alginate Bactérie Encapsulation Extrusion Microencapsulation Probiotique Souche Viabilité Additif alimentaire Gélifiant
- Palabra clave (in)
- Alginates Bacteria Encapsulation Extrusion Microencapsulation Probiotic Strain Viability Food additive Gelling agent
- Palabra clave (es)
- Alginato Bacteria Encapsulación Extrusión Microencapsulación Probioticó Cepa Viabilidad Aditivo alimentario Gelificante
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 25412944
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2011.02855.x 
https://dx.doi.org/10.1111/j.1365-2621.2011.02855.x
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