Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage

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Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage

Probiotics are increasingly recognized for their cholesterol removal ability. Their vulnerability to harsh environmental factors during gastrointestinal transit and industrial processing remains a major challenge. This study addressed these issues by immobilizing Lactobacillus plantarum LAB12 within...

書誌詳細
出版年:	Journal of Food Process Engineering
第一著者:	2-s2.0-84979529803
フォーマット:	論文
言語:	English
出版事項:	Blackwell Publishing Inc. 2017
オンライン･アクセス:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84979529803&doi=10.1111%2fjfpe.12458&partnerID=40&md5=08790f732a234d9032247f74128debf9

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