Survival of Free and Microencapsulated Probiotic Bacteria in Orange and Apple Juices.

By W. Ding, N. Shah. 2008

223 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/7c5b60a00b9e7e64f037d3697ca04a12ba60b304

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. M. Aspri
2. P. Papademas
3. A. Terpou
4. D. Tsaltas
5. A. Papadaki
6. I. Lappa
7. V. Kachrimanidou
8. N. Kopsahelis

Citations in the corpus

• Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products (2020, background): “The most attractive and successful methods are fortification by prebiotics such as dietary fiber, cellulose or with certain ingredients capable of exerting a protective effect in fruit juice, refrigerated storage in atmosphere enriched carbon dioxide, addition of antioxidants or the probiotics encap”
• Challenges for the Production of Probiotic Fruit Juices (2015, background): “Ding and Shah [25] highlighted that fruit juices containing microencapsulated probiotic bacteria were more stable than those containing free probiotic organisms.”
• Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, background): “Gandhi and Shah [120] used flow cytometry to evaluate the probiotic cell viability when subjected to varying NaCl concentrations (0–5”