Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss
出版年份 2021 全文链接
标题
Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss
作者
关键词
-
出版物
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 20, Issue 4, Pages 3267-3283
出版商
Wiley
发表日期
2021-06-20
DOI
10.1111/1541-4337.12774
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Processing of potential upper respiratory tract probiotics by spray drying
- (2020) Katarina Jokicevic et al. DRYING TECHNOLOGY
- A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
- (2020) Jinshui Zheng et al. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
- Improved viability of spray-dried Lactobacillus bulgaricus sp1.1 embedded in acidic-basic proteins treated with transglutaminase
- (2019) Pimin Gong et al. FOOD CHEMISTRY
- Vagococcus bubulae sp. nov., isolated from ground beef, and Vagococcus vulneris sp. nov., isolated from a human foot wound
- (2019) Patricia L. Shewmaker et al. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
- Determination of ideal water activity and powder temperature after spray drying to reduce Lactococcus lactis cell viability loss
- (2019) E. Martins et al. JOURNAL OF DAIRY SCIENCE
- Impact of spray-drying on the pili of Lactobacillus rhamnosus GG
- (2019) Shari Kiekens et al. Microbial Biotechnology
- A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging
- (2019) Leili Afsah‐Hejri et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Effects of initial cell concentration, growth phase, and process parameters on the viability of Lactobacillus rhamnosus GG after spray drying
- (2019) Géraldine Broeckx et al. DRYING TECHNOLOGY
- Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches
- (2019) Andressa Fusieger et al. BRAZILIAN JOURNAL OF MICROBIOLOGY
- Short communication: Effect of lactose on the spray drying of Lactococcus lactis in dairy matrices
- (2019) E. Martins et al. JOURNAL OF DAIRY SCIENCE
- Numerical simulation of mono-disperse droplet spray dryer under the influence of nozzle motion
- (2019) Yucong Wei et al. POWDER TECHNOLOGY
- The ability of Lactococcus lactis subsp. lactis bv. diacetylactis strains in producing nisin
- (2019) Andressa Fusieger et al. ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
- Free lactic acid production under acidic conditions by lactic acid bacteria strains: challenges and future prospects
- (2018) Mamata Singhvi et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Modelling of the spray drying process for particle design
- (2018) Ivana M. Cotabarren et al. CHEMICAL ENGINEERING RESEARCH & DESIGN
- Gaining insight on spray drying behavior of foods via single droplet drying analyses
- (2018) Maarten A. I. Schutyser et al. DRYING TECHNOLOGY
- Modeling of food drying processes in industrial spray dryers
- (2018) Hugo M. Lisboa et al. FOOD AND BIOPRODUCTS PROCESSING
- Heat stability of Lactobacillus rhamnosus GG and its cellular membrane during droplet drying and heat treatment
- (2018) Bin Liu et al. FOOD RESEARCH INTERNATIONAL
- Effect of acids produced from carbohydrate metabolism in cryoprotectants on the viability of freeze-dried Lactobacillus and prediction of optimal initial cell concentration
- (2018) Shumao Cui et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Optimization of a spray-drying process for the production of maximally viable microencapsulated Lactobacillus pentosus using a mixture of starch-pulque as wall material
- (2018) Zenia Hernández-López et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Vagococcus teuberi sp. nov., isolated from the Malian artisanal sour milk fènè
- (2018) Stephan Wullschleger et al. SYSTEMATIC AND APPLIED MICROBIOLOGY
- Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469
- (2018) Mahsa Moayyedi et al. Journal of Functional Foods
- Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – A review
- (2018) Digambar Kavitake et al. Food Bioscience
- Fructophilic Lactic Acid Bacteria, a Unique Group of Fructose-Fermenting Microbes
- (2018) Akihito Endo et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Intracellular Delivery by Membrane Disruption: Mechanisms, Strategies, and Concepts
- (2018) Martin P. Stewart et al. CHEMICAL REVIEWS
- Isolation of immune-regulatory Tetragenococcus halophilus from miso
- (2018) Toshihiko Kumazawa et al. PLoS One
- Atomisation technologies used in spray drying in the dairy industry: A review
- (2018) Jonathan J. O'Sullivan et al. JOURNAL OF FOOD ENGINEERING
- The design and scale-up of spray dried particle delivery systems
- (2017) Ali Al-Khattawi et al. Expert Opinion on Drug Delivery
- Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese
- (2017) Benoît Fernandez et al. FOOD CONTROL
- Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk
- (2017) Angelina Fugl et al. INTERNATIONAL DAIRY JOURNAL
- Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice
- (2017) Raffaella Di Cagno et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Tracking Amazonian cheese microbial diversity: Development of an original, sustainable, and robust starter by freeze drying/spray drying
- (2017) A.A. Ferreira et al. JOURNAL OF DAIRY SCIENCE
- Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices
- (2017) Justine Guerin et al. JOURNAL OF FOOD ENGINEERING
- Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer
- (2017) Song Huang et al. JOURNAL OF FOOD ENGINEERING
- The glassy state of matter: Its definition and ultimate fate
- (2017) Edgar D. Zanotto et al. JOURNAL OF NON-CRYSTALLINE SOLIDS
- Oxidative stress, protein damage and repair in bacteria
- (2017) Benjamin Ezraty et al. NATURE REVIEWS MICROBIOLOGY
- Spray drying of probiotics and other food-grade bacteria: A review
- (2017) Song Huang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Evaluation of the effect of soymilk fermented by a riboflavin-producing Lactobacillus plantarum strain in a murine model of colitis
- (2017) R. Levit et al. Beneficial Microbes
- Modulation of the mechanical properties of bacterial biofilms in response to environmental challenges
- (2017) Marwa Tallawi et al. Biomaterials Science
- Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods
- (2017) Daniel M. Linares et al. Frontiers in Microbiology
- Hyperconcentrated Sweet Whey, a New Culture Medium That Enhances Propionibacterium freudenreichii Stress Tolerance
- (2016) Song Huang et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Application of magneto‐responsive Oenococcus oeni for the malolactic fermentation in wine
- (2016) Peter Dušak et al. BIOCHEMICAL ENGINEERING JOURNAL
- Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization
- (2016) Enes Dertli et al. CARBOHYDRATE POLYMERS
- Overview of Food Safety Hazards in the European Dairy Supply Chain
- (2016) E. D. van Asselt et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review
- (2016) Roopesh M. Syamaladevi et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Recent advances in spray drying relevant to the dairy industry: A comprehensive critical review
- (2016) Pierre Schuck et al. DRYING TECHNOLOGY
- Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria
- (2016) Taliana Kênia Alves Bezerra et al. FOOD CHEMISTRY
- Structural analysis of macromolecular levan produced by Bacillus megaterium GJT321 based on enzymatic method
- (2016) Xiaomeng Yu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth
- (2016) Diana Di Gioia et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Drivers for the establishment and composition of the sourdough lactic acid bacteria biota
- (2016) Marco Gobbetti et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Drying techniques of probiotic bacteria as an important step towards the development of novel pharmabiotics
- (2016) Géraldine Broeckx et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Enhanced natural killer cell activation by exopolysaccharides derived from yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1
- (2016) Seiya Makino et al. JOURNAL OF DAIRY SCIENCE
- Short communication: Effect of storage temperature on the solubility of milk protein concentrate 80 (MPC80) treated with NaCl or KCl
- (2016) V. Sikand et al. JOURNAL OF DAIRY SCIENCE
- Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches
- (2016) Tongjie Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The optimization of spray drying process of Lactobacillus reuteri
- (2016) Yu Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics
- (2016) Enes Dertli et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Bacteriocins from lactic acid bacteria and their applications in meat and meat products
- (2016) Weerapong Woraprayote et al. MEAT SCIENCE
- Stress Physiology of Lactic Acid Bacteria
- (2016) Konstantinos Papadimitriou et al. MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS
- Caking of lactose: A critical review
- (2016) M. Carpin et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- γ-Aminobutyric acid-rich yogurt fermented by Streptococcus salivarius subsp. thermophiles fmb5 apprars to have anti-diabetic effect on streptozotocin-induced diabetic mice
- (2016) Lin Chen et al. Journal of Functional Foods
- Double use of highly concentrated sweet whey to improve the biomass production and viability of spray-dried probiotic bacteria
- (2016) Song Huang et al. Journal of Functional Foods
- Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt
- (2016) Daniel M. Linares et al. Frontiers in Microbiology
- Lactobacillus and Leuconostoc volatilomes in cheese conditions
- (2015) Tomislav Pogačić et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir
- (2015) Ji Wang et al. CARBOHYDRATE POLYMERS
- Impact of Spray-Drying Process Parameters on Dairy Powder Surface Composition and Properties
- (2015) Y. Nikolova et al. DRYING TECHNOLOGY
- Spray Drying ofLactobacillus plantarumWCFS1 Guided by Predictive Modeling
- (2015) Jimmy Perdana et al. DRYING TECHNOLOGY
- Agent selection and protective effects during single droplet drying of bacteria
- (2015) Sarim Khem et al. FOOD CHEMISTRY
- Occurrence of antilisterial structural bacteriocins genes in meat borne lactic acid bacteria
- (2015) Cecilia Fontana et al. FOOD CONTROL
- Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice
- (2015) J. Barbosa et al. FOOD MICROBIOLOGY
- Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
- (2015) Pasquale Filannino et al. FOOD MICROBIOLOGY
- The mechanisms of the protective effects of reconstituted skim milk during convective droplet drying of lactic acid bacteria
- (2015) Xufeng Zheng et al. FOOD RESEARCH INTERNATIONAL
- Heat adaptation improves viability of Lactococcus lactis subsp. lactis HE-1 after heat stress
- (2015) Chang-Ho Kang et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri
- (2015) Qing Gu et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Thermal Conductivity Measurement and Prediction of Particulate Foods
- (2015) James K. Carson INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Evaluation of improved γ-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017
- (2015) Y. Shan et al. JOURNAL OF DAIRY SCIENCE
- A dimensional analysis approach for modelling the size of droplets formed by bi-fluid atomisation
- (2015) Jeremy Petit et al. JOURNAL OF FOOD ENGINEERING
- Modelling the properties of liquid foods for use of process flowsheeting simulators: Application to milk concentration
- (2015) Martial Madoumier et al. JOURNAL OF FOOD ENGINEERING
- Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying
- (2015) R. Rajam et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- On the spray drying of uniform functional microparticles
- (2015) W. Liu et al. Particuology
- Cell membrane deformation and bioeffects produced by tandem bubble-induced jetting flow
- (2015) Fang Yuan et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder
- (2015) J. Barbosa et al. Journal of Functional Foods
- Antimicrobial Activity of Lactic Acid Bacteria in Dairy Products and Gut: Effect on Pathogens
- (2015) Juan L. Arqués et al. Biomed Research International
- Factors affecting viability of Bifidobacterium bifidum during spray drying
- (2015) Zahra Shokri et al. DARU-Journal of Pharmaceutical Sciences
- Comparing natural and selected starter cultures in meat and cheese fermentations
- (2015) Daniela Bassi et al. Current Opinion in Food Science
- Flow cytometric viability assessment of lactic acid bacteria starter cultures produced by fluidized bed drying
- (2014) Gerald Bensch et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry
- (2014) Nafiseh Soltanizadeh et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Injury Mechanisms of Lactic Acid Bacteria Starter Cultures During Spray Drying: A Review
- (2014) Pimin Gong et al. DRYING TECHNOLOGY
- Energy Consumption in the Processing of Dairy and Feed Powders by Evaporation and Drying
- (2014) Pierre Schuck et al. DRYING TECHNOLOGY
- Applicability of a Lactobacillus amylovorus strain as co-culture for natural folate bio-enrichment of fermented milk
- (2014) Jonathan Emiliano Laiño et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Traditional cheeses: Rich and diverse microbiota with associated benefits
- (2014) Marie-Christine Montel et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Recommended minimal standards for description of new taxa of the genera Bifidobacterium, Lactobacillus and related genera
- (2014) P. Mattarelli et al. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
- Stabilization of HAC1 Influenza Vaccine by Spray Drying: Formulation Development and Process Scale-Up
- (2014) Changcheng Zhu et al. PHARMACEUTICAL RESEARCH
- Proteomic analysis of Staphylococcus aureus biofilm cells grown under physiologically relevant fluid shear stress conditions
- (2014) Nazrul Islam et al. Proteome Science
- Oxidative Stress at High Temperatures in Lactococcus lactis Due to an Insufficient Supply of Riboflavin
- (2013) Jun Chen et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Structural Stability and Viability of Microencapsulated Probiotic Bacteria: A Review
- (2013) Rocío I. Corona-Hernandez et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable MicroencapsulatedL. acidophilusNCIMB 701748
- (2013) Solmaz Behboudi-Jobbehdar et al. DRYING TECHNOLOGY
- The Survival ofLactococcus lactisin a Convective-Air-Drying Environment: The Role of Protectant Solids, Oxygen Injury, and Mechanism of Protection
- (2013) Amir Ghandi et al. DRYING TECHNOLOGY
- 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
- Interactions between formulation and spray drying conditions related to survival of Lactobacillus plantarum WCFS1
- (2013) Jimmy Perdana et al. FOOD RESEARCH INTERNATIONAL
- Starter cultures and cattle feed manipulation enhance conjugated linoleic acid concentrations in Cheddar cheese
- (2013) M.S. Mohan et al. JOURNAL OF DAIRY SCIENCE
- Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria
- (2013) Jonathan Emiliano Laiño et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Advances in Food Crystallization
- (2013) Richard W. Hartel Annual Review of Food Science and Technology
- Prediction of drying of dairy products using a modified balance-based desorption method
- (2012) Peng Zhu et al. Dairy Science & Technology
- The Effect of Dryer Inlet and Outlet Air Temperatures and Protectant Solids on the Survival ofLactococcus lactisduring Spray Drying
- (2012) Amir Ghandi et al. DRYING TECHNOLOGY
- Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential
- (2012) J. Bautista-Gallego et al. FOOD RESEARCH INTERNATIONAL
- Spray drying of dairy bacteria: New opportunities to improve the viability of bacteria powders
- (2012) P. Schuck et al. INTERNATIONAL DAIRY JOURNAL
- Time-scale modeling and optimal control of freeze–drying
- (2012) Estefania Lopez-Quiroga et al. JOURNAL OF FOOD ENGINEERING
- 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
- Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study
- (2012) Amir Ghandi et al. JOURNAL OF FOOD ENGINEERING
- Survival, fermentation activity and storage stability of spray dried Lactococcus lactis produced via different atomization regimes
- (2012) Amir Ghandi et al. JOURNAL OF FOOD ENGINEERING
- Improving ambient temperature stability of probiotics with stress adaptation and fluidized bed drying
- (2012) Arup Nag et al. Journal of Functional Foods
- CAVITATION IN NOZZLES OF PLAIN ORIFICE ATOMIZERSWITH VARIOUS LENGTH-TO-DIAMETER RATIOS
- (2011) Akira Sou et al. ATOMIZATION AND SPRAYS
- Colloidal transport phenomena of milk components during convective droplet drying
- (2011) Nan Fu et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Storage stability of vacuum-dried probiotic bacterium Lactobacillus paracasei F19
- (2011) P. Foerst et al. FOOD AND BIOPRODUCTS PROCESSING
- Towards a maximal cell survival in convective thermal drying processes
- (2011) Nan Fu et al. FOOD RESEARCH INTERNATIONAL
- Potentials of Exopolysaccharides from Lactic Acid Bacteria
- (2011) Seema Patel et al. INDIAN JOURNAL OF MICROBIOLOGY
- Spray-drying for the production of dried cultures
- (2011) JOANA SILVA et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Hyaluronic acid production by recombinant Streptococcus thermophilus
- (2011) Naoki Izawa et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions from fermented skim milk with Lactobacillus delbrueckii ssp. bulgaricus LB340
- (2011) Bingjun Qian et al. JOURNAL OF DAIRY RESEARCH
- Prediction of dry mass glass transition temperature and the spray drying behaviour of a concentrate using a desorption method
- (2011) Peng Zhu et al. JOURNAL OF FOOD ENGINEERING
- PHYSICAL PROPERTIES OF CONCENTRATED MILK AND ITS INFLUENCE ON POWDER MILK CHARACTERISTICS AND SPRAY DRYER DESIGN PARAMETERS
- (2011) BLANCA E. ENRÍQUEZ-FERNÁNDEZ et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Application of spray drying for preservation of lactic acid starter cultures: a review
- (2011) S.H. Peighambardoust et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Phase/State Transitions of Confectionery Sweeteners: Thermodynamic and Kinetic Aspects
- (2010) Richard W. Hartel et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- A Study of Particle Histories during Spray Drying Using Computational Fluid Dynamic Simulations
- (2010) C. Anandharamakrishnan et al. DRYING TECHNOLOGY
- Optimisation of vitamin B12 and folate production by Propionibacterium freudenreichii strains in kefir
- (2010) Jessy Van Wyk et al. INTERNATIONAL DAIRY JOURNAL
- Glass Transition Temperature and Its Relevance in Food Processing
- (2010) Yrjö H. Roos Annual Review of Food Science and Technology
- Spray Drying of a Vaginal Probiotic Strain ofLactobacillus acidophilus
- (2009) B. Riveros et al. DRYING TECHNOLOGY
- Streptococcus thermophilus produces exopolysaccharides including hyaluronic acid
- (2009) Naoki Izawa et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Residence time distribution: a tool to improve spray-drying control
- (2008) Romain Jeantet et al. Dairy Science & Technology
- Inactivation mechanisms of lactic acid starter cultures preserved by drying processes
- (2008) C. Santivarangkna et al. JOURNAL OF APPLIED MICROBIOLOGY
- Food structure and functionality: a soft matter perspective
- (2008) Job Ubbink et al. Soft Matter
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now