Relevant factors for the preparation of freeze-dried lactic acid bacteria

By A. Carvalho, Joana G. L. Silva, P. Ho, P. Teixeira, F. Xavier Malcata, P. Gibbs. 2004

395 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/eba86d44e588d938559e0117f22ff063f19274cc

How researchers see this paper

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

1. Rune Rønhave Laursen
2. Chris Hollard
3. C. Wong
4. A. Ouwehand
5. B. Freeburg
6. K. Fenster

Citations in the corpus

• Recent Trends in Development of Fermented Milks (2007, neutral): “During the processing and storage of freeze-dried yoghurt, oxygen content, high temperature, low pH, water activity and elevated solute concentration may all affect the viability of probiotic organisms [54].”
• The Production and Delivery of Probiotics: A Review of a Practical Approach (2019, background): “In the dairy industry, skim milk powder is often used [13].”