Viability and stability of microencapsulated probiotic bacteria by freeze‐drying under in vitro gastrointestinal conditions

Probiotic bacteria were isolated from yogurt and cheese whey and used to prepare encapsulated probiotic bacteria with whey protein (WP), maltodextrin (MD), and gum Arabic (GA) as single, binary, and ternary encapsulation coating materials by freeze‐drying. Probiotic powders were characterized using...

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Veröffentlicht in:	Journal of food processing and preservation 2022-11, Vol.46 (11), p.n/a
Hauptverfasser:	Mahmud, Shobuz, Khan, Sabur, Khan, Mahbubur Rahman, Islam, Julkifal, Sarker, Uttam Kumar, Hasan, G. M. M. Anwarul, Ahmed, Maruf
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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