Technologies with free and immobilised cells for probiotic bifidobacteria production and protection
By Y. Doleyres, C. Lacroix. 2005
237 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/61f82ac8677660811094d03c1bd613beee996bf1
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. (2010, background): “, 2005) it has been recommended that they must be present at a minimum level of 10 CFU/g of food product (Doleyres and Lacroix, 2005) or 10 CFU/g at point of delivery (Lee and Salminen, 1995) or be eaten in sufficient amounts to yield a daily intake of 10 CFU (Lopez-Rubio et al.”
- Encapsulation of Probiotics for use in Food Products (2010, background): “Consequently, industrial demand for technologies ensuring stability of bifidobacteria in foods remains strong, which leads to the development of immobilized cell technology to produce probiotics with increased cell resistance to environmental stress factors ( Doleyres and Lacroix 2005 ).”
- Viability of probiotic microorganisms in cheese during production and storage: a review (2011, unknown): “Encapsulation by extrusion and emulsion techniques has been used for the protection of probiotic bacteria against adverse environmental conditions in cheeses (Doleyres and Lacroix 2005; Jankowski et al. 1997; Kebary et al. 1998).”
- Application of Probiotics in Shrimp Aquaculture: Importance, Mechanisms of Action, and Methods of Administration (2016, background): “…(D’Angio et al., 1996), improved resistance to contamination, uncoupling of biomass and metabolite production, stimulation of production and secretion of secondary metabolites, and physical and chemical protection of cells (Doleyres et al., 2004b; Doleyres and Lacroix, 2004; Lacroix et al., 2004).”
- Food microstructure affects the bioavailability of several nutrients. (2007, background): “Dairy products are obvious carriers of probiotics; thus, yogurt, fermented milks, and cheeses containing probiotics are well established in the market (Doleyres and Lacroix 2005).”
- Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules (2011, unknown): “…moment of consumption (above 107 cfu g 1) for a significant role to be eventually played in the gastrointestinal tract (Adhikari, Mustapha, Grun, & Fernando, 2000; Doleyres & Lacroix, 2005), stability throughout processing and storage are critical issues to be addressed for large-scale production.”