Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties

Spray-drying for the production of dried cultures

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

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Dietary fibre in foods: a review

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Application of spray drying for preservation of lactic acid starter cultures: a review

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Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties

(2010) Marina A. Golowczyc et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

CHARACTERIZATION AND IDENTIFICATION OF THERMOTOLERANT LACTIC ACID BACTERIA ISOLATED FROM COOKED SAUSAGES AS BIOPROTECTIVE CULTURES

(2010) NORMA L. RAMÍREZ-CHAVARÍN et al.   JOURNAL OF MUSCLE FOODS

Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

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Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

(2008) D.J. Pimentel-González et al.   FOOD RESEARCH INTERNATIONAL

The regulatory and scientific approach to defining gum arabic (Acacia senegal and Acacia seyal) as a dietary fibre

(2007) Glyn O. Phillips et al.   FOOD HYDROCOLLOIDS