THỬ NGHIỆM TẠO CHẾ PHẨM VI GÓI SYNBIOTIC TỪ LACTOBACILLUS CASEI VÀ ỨNG DỤNG TRONG SẢN PHẨM KẸO DẺO SYNBIOTIC
Tóm tắt
thực phẩm.
Từ khóa
Toàn văn:
PDFTrích dẫn
Alves, N. N., Messaoud, G. B., Desobry, S., Costa, J. M. C., & Rodrigues S. (2016). Effect of Drying Technique and Feed Flow Rate on Bacterial Survival and Physicochemical Properties of a Non-Dairy Fermented Probiotic Juice Powder. Journal of Food Engineering, 189, 45-54.
Ananta, E., Volkert, M., & Knorr, D. (2005). Cellular Injuries and Storage Stability of Spray-Dried Lactobacillus Rhamnosus GG. International Dairy Journal, 15(4), 399-409.
Barbosa-Canovas, G. V., Ortega-Rivas, E., Juliano, P., & Yan, H. (2005). Food Powders: Physical Properties, Processing and Functionality. Food Engineering Series. New York.
Bromberg, R., Moreno, I., Zaganini, C. L., Delboni, R. R., & De Oliveira, J. (2004). Isolation of Bacteriocin-Producing Lactic Acid Bacteria from Meat and Meat Products and Its Spectrum of Inhibitory Activity. Brazilian Journal of Microbiology, 35(1-2), 137-44.
Ding, W. K., & Shah, N. P. (2009). Effect of Various Encapsulating Materials on the Stability of Probiotic Bacteria. Journal of Food Science, 74(2), 100-107.
Fritzen-Freire, C. B., Prudencio, E. S., Amboni, R. D. M. C., Pinto, S. S., Negrao-Murakami, A. N., & Murakami, F. S. (2012). Microencapsulation of Bifidobacteria by Spray Drying in the Presence of Prebiotics. Food Research International, 45(1), 306-12.
Fu, N., & Chen, X. D. (2011). Towards a Maximal Cell Survival in Convective Thermal Drying Processes. Food Research International, 44(5), 1127-49.
Ghandi, A., Powell, I. B., Chen, X. D., & Adhikari, B. (2012). The Effect of Dryer Inlet and Outlet Air Temperatures and Protectant Solids on the Survival of Lactococcus Lactis during Spray Drying. Drying Technology, 30(14), 1649-57.
Institute of Biotechnology and Food (2015). Giao trinh Cong nghe san xuat banh keo cua Vien Cong nghe Sinh hoc va Thuc pham [Confectionery technology curriculum]. Hochiminh.
Hartel, Richard W., von Elbe, J. H., & Hofberger, R. (2018). Confectionery Science and Technology. Springer International Publishing.
Hassanzadazar, H., Ehsani, A., Mardani, K., & Hesari, J. (2012). Investigation of Antibacterial , Acid and Bile Tolerance Properties of Lactobacilli Isolated from Koozeh Cheese. Veterinary Research Forum, 3(3), 181-85.
Krasaekoopt, W., & Watcharapoka, S. (2014). Effect of Addition of Inulin and Galactooligosaccharide on the Survival of Microencapsulated Probiotics in Alginate Beads Coated with Chitosan in Simulated Digestive System , Yogurt and Fruit Juice. LWT - Food Science and Technology, 57(2), 761-66.
Nguyen, L. D. (2019). Probiotic la gi [What's Probiotic]. People's intellectual Publishing House.
Reale, A., Di Renzo, T., Rossi, F., Zotta, T., Iacumin, L., Preziuso, M., Parente, E., Sorrentino, E., & Coppola, R. (2015). Tolerance of Lactobacillus Casei , Lactobacillus Paracasei and Lactobacillus Rhamnosus Strains to Stress Factors Encountered in Food Processing and in the Gastro-Intestinal Tract. LWT - Food Science and Technology, 60(2), 721-728.
Roberfroid, M. (2007). Prebiotics: The Concept Revisited. The Journal of Nutrition, 137(3),
S-837S.
Rodríguez-Huezo, M. E., Durán-Lugo, R., Prado-Barragán, L. A., Cruz-Sosa, F., Lobato-Calleros, C., Alvarez-Ramírez, J., & Vernon-Carter, E. J. (2007). Pre-Selection of Protective Colloids for Enhanced Viability of Bifidobacterium Bifidum Following Spray-Drying and Storage, and Evaluation of Aguamiel as Thermoprotective Prebiotic. Food Research International, 40(10), 1299-1306.
Rokka, S., & Rantamäki, P. (2010). Protecting Probiotic Bacteria by Microencapsulation: Challenges for Industrial Applications. European Food Research and Technology, 231(1), 1-12.
Soliman, A. H. S., Sharoba, A. M., Bahlol, H. E. M., Soliman, A. S., & Radi, O. M. M. (2015). Evaluation of Lactobacillus Acidophilus, Lactobacillus Casei and Lactobacillus Plantarum for Probiotic Characteristics. Middle East Journal of Applied Sciences, 5(1), 10-18.
Watson, D., O'Connell Motherway, M., Schoterman, M. H. C., van Neerven, R. J. J., Nauta, A., & van Sinderen, D. (2013). Selective Carbohydrate Utilization by Lactobacilli and Bifidobacteria. Journal of Applied Microbiology, 114(4), 1132-1146.
Ying, D., Sun, J., Sanguansri, L., Weerakkody, R., & Augustin, M. A. (2012). Enhanced Survival of Spray-Dried Microencapsulated Lactobacillus Rhamnosus GG in the Presence of Glucose. Journal of Food Engineering, 109(3), 597-602.
DOI: https://doi.org/10.54607/hcmue.js.17.6.2743(2020)
Tình trạng
- Danh sách trống