Original paper
Effect of unmodified starch on viability of alginate-encapsulated Lactobacillus fermentum CECT5716
Abstract
Probiotics are one of the most promising ingredients for the production of functional foods or nutraceutics. However, when incorporating probiotics into a food matrix, the main problem is their low resistance to different environmental and technological conditions. Microencapsulation is a good method in order to protect probiotics. The aim of this study was to apply the Ionic Internal Gelation Technology to protect Lactobacillus fermentum...
Paper Details
Title
Effect of unmodified starch on viability of alginate-encapsulated Lactobacillus fermentum CECT5716
Published Date
Oct 1, 2013
Journal
Volume
53
Issue
2
Pages
480 - 486
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Notes
History