Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream

Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics

(2018) Philippe E. Ramos et al.   FOOD HYDROCOLLOIDS

Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream

(2018) Ankita Kataria et al.   INDIAN JOURNAL OF MICROBIOLOGY

In-vitro GIT Tolerance of Microencapsulated Bifidobacterium bifidum ATCC 35914 Using Polysaccharide-Protein Matrix

(2018) Rabia Iqbal et al.   Probiotics and Antimicrobial Proteins

The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions

(2018) Muhammad Afzaal et al.   Probiotics and Antimicrobial Proteins

Promoting Lactobacillus casei and Bifidobacterium adolescentis survival by microencapsulation with different starches and chitosan and poly L-lysine coatings in ice cream

(2017) Mohammad Ali Khosravi Zanjani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress

(2017) Mayra Garcia Maia Costa et al.   Food & Function

Encapsulation of health-promoting ingredients: applications in foodstuffs

(2016) Roberta Tolve et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions

(2016) Meng Xu et al.   JOURNAL OF FOOD ENGINEERING

Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production

(2011) Osman Sagdic et al.   Food and Bioprocess Technology

Microencapsulation of Bifidobacterium bifidum F-35 in reinforced alginate microspheres prepared by emulsification/internal gelation

(2011) Qiang Zou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions

(2010) María Chávarri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ice-cream as a probiotic food carrier

(2009) Adriano G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Probiotics—From Metchnikoff to bioactives

(2008) T. Vasiljevic et al.   INTERNATIONAL DAIRY JOURNAL