The effects of drying technique on the storage stability of Lactobacillus paracasei subsp.
paracasei CRL 431 in a whole milk powder matrix were investigated. Whole milk powder …

The use of spray-drying for the production of powdered fruit juices has been a common
practice in recent years since it is a simple, economic, and advantageous technique. The …

Spray drying of probiotic Lactobacillus plantarum in litchi juice with varied proportion of
maltodextrin, fructooligosaccharide (FOS) and pectin was performed to determine the effect …

Probiotics are microorganisms capable of conferring health benefits to humans and animals
when ingested. Probiotic products that prevail in food market usually contain viable bacteria …

The range of foods featuring lactic acid bacteria (LAB) with potential associated health
benefits has expanded over the years from traditional dairy products to meat, cereals …

Microencapsulation of lactic acid bacteria (LAB) via spray drying differs from that of common
bioactive substances in that the intrinsic stress tolerance of cells can be modulated to …

The literature presents a growing body of evidence demonstrating the positive effect of
probiotics on health. Probiotic consumption levels are rising quickly in the world despite the …

Lactobacillus rhamnosus GG (LGG) and Lactobacillus acidophilus NCFM (LNCFM) were
encapsulated in alginate microgel particles (microbeads) by a novel dual aerosols method …

Freeze-drying is one of the most commonly used methods of bacteria preservation. During
this process, cryoprotectants can greatly reduce cellular damage. Micromolecular …

In this study, was evaluated the protective effect of two microencapsulation materials of
different sized starch granules, taro (5.16 μm) and rice (6.99 μm), on the survival of …