Immobilisation of bifidobacteria in biodegradable food-grade microparticles

Immobilisation of bifidobacteria in biodegradable food-grade microparticles

The present research features a natural polymer that can be used for immobilisation of bifidobacteria as well as a method of immobilisation. We described a modified method of microencapsulation of probiotics using sodium alginate. The experiment studied the effect of encapsulation on probiotic stabi...

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Podrobná bibliografie
Hlavní autoři:	Barybina, L. I., Барыбина, Л. И., Sadovoy, V. V., Садовой, В. В., Permyakov, A. V., Пермяков, А. В., Selimov, M. A., Селимов, М. А.
Médium:	Статья
Jazyk:	Russian
Vydáno:	KEMEROVO TECHNOLOGICAL INST FOOD INDUSTRY 2019
Témata:	Microencapsulation Yogurt Bifidobacteria Food products Sheep milk
On-line přístup:	http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=25&SID=E6dqguUgfdLewqmFUqR&page=1&doc=1 https://dspace.ncfu.ru/handle/20.500.12258/6794
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