Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable MicroencapsulatedL. acidophilusNCIMB 701748

Influence of Osmotic Stress and Encapsulating Materials on the Stability of AutochthonousLactobacillus plantarumafter Spray Drying

(2013) Paola Bustos et al.   DRYING TECHNOLOGY

Viability ofLactobacillus plantarumTISTR 2075 in Different Protectants during Spray Drying and Storage

(2012) Wanticha Lapsiri et al.   DRYING TECHNOLOGY

A New Technique for Spray-Dried Encapsulation of Lycopene

(2012) Athanasia M. Goula et al.   DRYING TECHNOLOGY

Survival ofLactobacillus rhamnosusGG as Influenced by Storage Conditions and Product Matrixes

(2012) Yaa Asantewaa Kafui Klu et al.   JOURNAL OF FOOD SCIENCE

Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels

(2012) Juliana L. Ferraz et al.   JOURNAL OF FOOD SCIENCE

Single droplet drying for optimal spray drying of enzymes and probiotics

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

Optimization of Spray Drying of an Innovative Functional Food: Fermented Mixed Juice of Carrot and Watermelon

(2011) A. P. Mestry et al.   DRYING TECHNOLOGY

Storage Stability of Lactobacillus paracasei as Free Cells or Encapsulated in Alginate-Based Microcapsules in Low pH Fruit Juices

(2011) Dina Rodrigues et al.   Food and Bioprocess Technology

Towards a maximal cell survival in convective thermal drying processes

(2011) Nan Fu et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics

(2011) Carlise B. Fritzen-Freire et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of probiotic living cells: From laboratory scale to industrial applications

(2011) J. Burgain et al.   JOURNAL OF FOOD ENGINEERING

Enhanced survival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose

(2011) DanYang Ying et al.   JOURNAL OF FOOD ENGINEERING

Optimization of Leavening Activity of Baker's Yeast During the Spray-Drying Process

(2010) M. Ahi et al.   DRYING TECHNOLOGY

Spray Drying of Yogurt: Optimization of Process Conditions for Improving Viability and Other Quality Attributes

(2010) Banu Koc et al.   DRYING TECHNOLOGY

Optimization of Process Parameters for Spray Drying of Fermented Soy Milk

(2010) A. M. Telang et al.   DRYING TECHNOLOGY

The interactive effects of irrigation, nitrogen fertilisation rate, delayed harvest and storage on the polyphenol content in red grape (Vitis vinifera) berries: A factorial experimental design

(2010) Chiara Cavaliere et al.   FOOD CHEMISTRY

Microencapsulated Lactobacillus rhamnosus GG Powders: Relationship of Powder Physical Properties to Probiotic Survival during Storage

(2010) Dan Yang Ying et al.   JOURNAL OF FOOD SCIENCE

Cocoa fibre and its application as a fat replacer in chocolate muffins

(2010) S. Martínez-Cervera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spray Drying of a Vaginal Probiotic Strain ofLactobacillus acidophilus

(2009) B. Riveros et al.   DRYING TECHNOLOGY

Ice-cream as a probiotic food carrier

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

Oxidative stress responses and lipid peroxidation damage are induced during dehydration in the production of dry active wine yeasts

(2009) Elena Garre et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses

(2009) L. Ong et al.   JOURNAL OF FOOD SCIENCE

RESPONSE SURFACE MAPPING OF THE SENSORY CHARACTERISTICS AND ACCEPTABILITY OF CHOCOLATE ICE CREAM CONTAINING ALTERNATE SWEETENING AGENTS

(2009) CHRISTOS SOUKOULIS et al.   JOURNAL OF SENSORY STUDIES

Life Under Stress: The Probiotic Stress Response and How it may be Manipulated

(2008) B. Corcoran et al.   CURRENT PHARMACEUTICAL DESIGN

The protective effect of monosodium glutamate on survival of Lactobacillus rhamnosus GG and Lactobacillus rhamnosus E-97800 (E800) strains during spray-drying and storage in trehalose-containing powders

(2008) E.O. Sunny-Roberts et al.   INTERNATIONAL DAIRY JOURNAL

Inactivation mechanisms of lactic acid starter cultures preserved by drying processes

(2008) C. Santivarangkna et al.   JOURNAL OF APPLIED MICROBIOLOGY

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

(2008) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING