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...
| 出版年: | Journal of Food Process Engineering |
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| 第一著者: | |
| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Blackwell Publishing Inc.
2017
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| 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 |