Lactobacillus reuteri-fortified camel milk infant formula: Effects of encapsulation, in vitro digestion, and storage conditions on probiotic cell viability and physicochemical characteristics of infant formula
Mariam Algaithi, Priti Mudgil, Marwa Hamdi, Ali Ali Redha, Tholkappiyan Ramachandran, Fathalla Hamed, Sajid Maqsood
Abstract
= 0.11) and temperature (25°C), over 60 d of storage.
Topics & Concepts
Lactobacillus reuteriFood scienceProbioticChemistryLactuloseInfant formulaWater activityHumidityLactobacillusWater contentBiochemistryBacteriaFermentationBiologyEngineeringGeneticsGeotechnical engineeringThermodynamicsPhysicsProbiotics and Fermented FoodsMicroencapsulation and Drying ProcessesProteins in Food Systems