Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of <i>L. salivarius</i> spp. <i>salivarius</i> Included into a Fruit Matrix
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 work was to study the effect of hot air drying/freeze drying processes, encapsulation...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-04-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/8/5/654 |