Kinetic study of the thermal inactivation of Lactobacillus plantarum during bread baking

Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread

(2018) Lu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics

(2016) Lu Zhang et al.   FOOD AND BIOPRODUCTS PROCESSING

An Investigation of the Production of Synbiotic Pan Breads by Microencapsulation

(2016) Mojan Seyedain Ardabili et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

The effect of different matrices on the growth kinetics and heat resistance of Listeria monocytogenes and Lactobacillus plantarum

(2016) D.C. Aryani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of the stability ofBacillus coagulansMTCC 5856 during processing and storage of functional foods

(2016) Muhammed Majeed et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Drying techniques of probiotic bacteria as an important step towards the development of novel pharmabiotics

(2016) Géraldine Broeckx et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Spray Drying ofLactobacillus plantarumWCFS1 Guided by Predictive Modeling

(2015) Jimmy Perdana et al.   DRYING TECHNOLOGY

Injury Mechanisms of Lactic Acid Bacteria Starter Cultures During Spray Drying: A Review

(2014) Pimin Gong et al.   DRYING TECHNOLOGY

Inactivation kinetics for Salmonella Enteritidis in potato omelet using microwave heating treatments

(2014) A. Valero et al.   FOOD CONTROL

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

(2014) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Nanoscale Structural and Mechanical Analysis of Bacillus anthracis Spores Inactivated with Rapid Dry Heating

(2013) Yun Xing et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Inactivation of Lactococcus lactis ssp. cremoris cells in a droplet during convective drying

(2013) Nan Fu et al.   BIOCHEMICAL ENGINEERING JOURNAL

Dehydration and thermal inactivation of Lactobacillus plantarum WCFS1: Comparing single droplet drying to spray and freeze drying

(2013) Jimmy Perdana et al.   FOOD RESEARCH INTERNATIONAL

A study on Bifidobacterium lactis Bb12 viability in bread during baking

(2013) Lu Zhang et al.   JOURNAL OF FOOD ENGINEERING

Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

(2012) R. Altamirano-Fortoul et al.   FOOD HYDROCOLLOIDS

Drying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet drying

(2012) Amir Ghandi et al.   JOURNAL OF FOOD ENGINEERING

Single droplet drying for optimal spray drying of enzymes and probiotics

(2012) Maarten A.I. Schutyser et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Modelling the Dynamic Inactivation of the Probiotic Bacterium L. Paracasei ssp. Paracasei During a Low-Temperature Drying Process Based on Stationary Data in Concentrated Systems

(2011) Petra Foerst et al.   Food and Bioprocess Technology

Towards a maximal cell survival in convective thermal drying processes

(2011) Nan Fu et al.   FOOD RESEARCH INTERNATIONAL

Inactivation Kinetics of Yeast Cells during Infrared Drying

(2009) Hui Huang et al.   DRYING TECHNOLOGY

The future of predictive microbiology: Strategic research, innovative applications and great expectations

(2008) Tom McMeekin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bread baking as a moving boundary problem. Part 1: Mathematical modelling

(2008) Emmanuel Purlis et al.   JOURNAL OF FOOD ENGINEERING