Preparation of Spray-Dried Functional Food: Effect of Adding <i>Bacillus clausii</i> Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol
The effect of bacteria (<i>Bacillus clausii</i>) addition on the culturability and antioxidant activity of resveratrol prepared by spray drying was studied in this work. Inulin and lactose were employed as carrying agents and their performance compared. Resveratrol microencapsulated in i...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-07-01
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Series: | Processes |
Subjects: | |
Online Access: | https://www.mdpi.com/2227-9717/8/7/849 |