This document provides references for 14 scientific articles on the topics of microencapsulation of probiotic bacteria, use of prebiotics to enhance viability of probiotics during processing and storage, and production of probiotic foods. Specifically, the articles examine the effects of sugars and prebiotics on survival of probiotic bacteria during drying, storage and digestion; methods for microencapsulation including spray drying and direct compression; and development of dairy foods and dry food matrices containing probiotic and prebiotic ingredients.
This document provides references for 14 scientific articles on the topics of microencapsulation of probiotic bacteria, use of prebiotics to enhance viability of probiotics during processing and storage, and production of probiotic foods. Specifically, the articles examine the effects of sugars and prebiotics on survival of probiotic bacteria during drying, storage and digestion; methods for microencapsulation including spray drying and direct compression; and development of dairy foods and dry food matrices containing probiotic and prebiotic ingredients.
This document provides references for 14 scientific articles on the topics of microencapsulation of probiotic bacteria, use of prebiotics to enhance viability of probiotics during processing and storage, and production of probiotic foods. Specifically, the articles examine the effects of sugars and prebiotics on survival of probiotic bacteria during drying, storage and digestion; methods for microencapsulation including spray drying and direct compression; and development of dairy foods and dry food matrices containing probiotic and prebiotic ingredients.
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Chen, K. N., Chen, M. J., Liu, J. R., Lin, C. W., & Chiu, H. Y. (2005). Optimization of incorporated prebiotics as coating materials for probiotic microencapsulation. Journal of Food Science, 70, 260e266.
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Desmond, C. B., Corcoran, M., Coakley, M., Fitzgerald, G. F., Ross, R. P., & Stanton, C. (2005). Development of dairy-based functional foods containing probiotics, and prebiotics. Australian Journal of Dairy Technology, 60, 121e126.
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Oliveira, A. R., Park, J. K., Chiorato, M., Park, B. J. K., & Nogueira, I. R. 2004. Optimizao da Extraco de Inulina de Razes de Chicria. Revista Brasileira de Produtos Agroindustriais, 6: 131-140.
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Champagne CP, Gardner NJ, Roy D. 2005. Challenges in the addition of probiotic cultures to foods. Crit. Rev. Food Sci. Nutr. 45(1):6184 Kosin B, Rakshit SK. 2006. Microbial and processing criteria for production of probiotics: a review. Food Technol. Biotechnol. 44(3):37179 Lacroix C, Yidirim S. 2007. Fermentation technologies for the production of probiotics with high viability and functionality. Curr. Opin. Biotechnol. 18(2):17683 Ouwehand AC, Kurvinen T, Rissanen P. 2004. Use of a probiotic Bifidobacterium in a dry food matrix, an in vivo study. Int. J. Food Microbiol. 95(1):103106
The International Journal of Biochemistry & Cell Biology Volume 76 Issue 2016 (Doi 10.1016/j.biocel.2016.04.014) Lofrumento, Dario Domenico La Piana, Gianluigi Palmitessa, Val - Stimulation by PR