Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt

By K. Kailasapathy. 2006

481 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8415504093fa1c00eeebfb991885d9c13ba32a48

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Citations in the corpus

Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses (2014, background): “Several microencapsulationmethods have been explored to protect probiotic bacteria from adverse conditions, enabling their release in the intestine at concentrations required to exert their beneficial effect (Kailasapathy 2006; Picot and Lacroix 2004; Kailasapathy and Sureeta 2004).”
Recent Trends in Development of Fermented Milks (2007, unknown): “In recent studies it has been shown that incorporation of free and encapsulated probiotic bacteria do not substantially alter the overall sensory characteristics of yogurts and microencapsulation helps to enhance the survival of probiotic bacteria in yogurts during storage [63].”
Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules (2011, unknown): “Experimental evidence has been put forward that microencapsulation protects probiotic strains, in liquid dairy products, against the low pH prevailing in the stomach (Anal & Singh, 2007; Kailasapathy, 2006; Krasaekoopt et al., 2003; Pimentel-González, Campos-Montiel, Lobato-Calleros, PedrozaIslas, &”
Chitosan Coating Applications in Probiotic Microencapsulation (2019, background): “[116] developed a probiotic chocolate soufflé with L.”
Probiotic potential of lactic acid bacteria isolated from chicken gastrointestinal digestive tract (2009, methodology): “The microencapsulated LAB were enumerated as described by Kailasapathy (2006) and Annan et al. (2008).”
Functional foods development: Trends and technologies (2011, background): “Several authors studied the probiotic strain survival under simulated gastrointestinal conditions (Mokarram, Mortazavi, Habibi Najafi, & Shahidi, 2009) and similarly for liquidbased products such as dairy products (Kailasapathy, 2006).”
Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment (2014, background): “Probiotics are live microorganisms which transit the gastrointestinal tract and in doing so, benefit the health of the consumers (Kailasapathy, 2006).”
Encapsulation Technology to Protect Probiotic Bacteria (2012, background): “The benefits of encapsulation to protect probiotics against low gastric pH have been shown in numerous reports [50] and similarly for liquidbased products such as dairy products [21, 52].”