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Sublimation conditions as critical factors during freeze-dried probiotic powder production
(Drying Technology, 2019-03-04)
The aim was to study the effect of sublimation temperature (from –20 C to –10 C) and
sublimation time (from 18 to 40 h) on the viability of Lactobacillus fermentum K73, the moisture content and the texture features by ...
Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology
(Elsevier Science BvAmsterdamHolanda, 2009)
Design of macrocapsules to improve bacterial viability and supplementation with a probiotic for young calves
(Elsevier Science, 2011-05)
The gastrointestinal tract of calves is sterile at birth, and intestinal microorganisms are introduced from fecal, vaginal and environmental microbiota. The balance of the intestinal ecosystem of calves can be altered in ...
Beneficial effects of probiotic consumption on the immune system
(Karger, 2019-02)
Background: The gastrointestinal tract is one of the most microbiologically active ecosystems that plays a crucial role in the working of the mucosal immune system (MIS). In this ecosystem, the consumed probiotics stimulate ...
Viability study of probiotic microorganisms in a symbiotic food made in an Dining Services
(International Symposium on Probiotics, 2016-04)
Viability study of probiotic microorganisms in a symbiotic food made in an Dining Services
(International Symposium on Probiotics, 2016-04)
Viability of Lactobacillus acidophilus La5 in pectin-whey protein microparticles during exposure to simulated gastrointestinal conditions
(Elsevier Science BvAmsterdamHolanda, 2013)
Edible coating with probiotic as a quality factor for minimally processed carrots
(2018-09-01)
The objectives of this study were to elaborate an edible coating based on sodium alginate with probiotic potential and to evaluate the coating’s performance with respect to microbial viability and the characteristics of ...