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Effects of various polysaccharides (alginate, carrageenan, gums, chitosan) and their combination with prebiotic saccharides (resistant starch, lactosucrose, lactulose) on the encapsulation of probiotic bacteria Lactobacillus casei 01 strain.
Ta, Linh Phuong; Bujna, Erika; Antal, Otilia; Ladányi, Márta; Juhász, Réka; Szécsi, Anett; Kun, Szilárd; Sudheer, Surya; Gupta, Vijai Kumar; Nguyen, Quang Duc.
Afiliação
  • Ta LP; Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 45, H-1118 Budapest, Hungary.
  • Bujna E; Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 45, H-1118 Budapest, Hungary. Electronic address: bujna.erika@uni-mate.hu.
  • Antal O; Food Science Research Group, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Hermann Ottó út 15, H-1022 Budapest, Hungary.
  • Ladányi M; Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., H-1118 Budapest, Hungary.
  • Juhász R; Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., H-1118 Budapest, Hungary.
  • Szécsi A; Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 45, H-1118 Budapest, Hungary. Electronic address: Szecsi.Anett@uni-mate.hu.
  • Kun S; Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 45, H-1118 Budapest, Hungary. Electronic address: kun.szilard@uni-mate.hu.
  • Sudheer S; Department of Botany, Institute of Ecology and Earth Sciences University of Tartu, Lai 40, Tartu, Estonia.
  • Gupta VK; Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Center for Safe and Improved Food, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK. Electronic address: vijai.gupta@s
  • Nguyen QD; Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 45, H-1118 Budapest, Hungary. Electronic address: Nguyen.Duc.Quang@uni-mate.hu.
Int J Biol Macromol ; 183: 1136-1144, 2021 Jul 31.
Article em En | MEDLINE | ID: mdl-33932423
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polissacarídeos / Probióticos / Lacticaseibacillus casei Limite: Humans Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Hungria País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
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XML
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polissacarídeos / Probióticos / Lacticaseibacillus casei Limite: Humans Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Hungria País de publicação: Holanda