Effect of Alyssum homolocarpum mucilage and inulin microencapsulation on the survivability of Lactobacillus casei in simulated gastrointestinal and high-temperature conditions
Aziz Homayouni Rad, Amir Mohammad Mortazavian, Masoud Ghorbanzade Mashkani, Neda Hajipour, Hadi Pourjafar
Topics & Concepts
InulinLactobacillus caseiMucilagePrebioticFood scienceChemistryGum arabicIngredientBotanyBiologyFermentationProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyMicroencapsulation and Drying Processes