Survival of <i>Lactobacillus</i> <i>salivarius</i> CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

Survival of probiotic microorganisms in dried foods is optimal for water activity (<i>a</i>_w) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate <i>a</i><sub>w</su...

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發表在:	Microorganisms
Main Authors:	Cristina Gabriela Burca-Busaga, Noelia Betoret, Lucía Seguí, Ester Betoret, Cristina Barrera
格式:	Article
語言:	英语
出版:	MDPI AG 2020-07-01
主題:	<i>Lactobacillus</i> <i>salivarius</i> spp. <i>salivarius</i> water activity trehalose high pressure homogenization antioxidants hot air drying
在線閱讀:	https://www.mdpi.com/2076-2607/8/8/1095