Encapsulation of probiotics in whey protein isolate and modified huauzontle's starch: An approach to avoid fermentation and stabilize polyphenol compounds in a ready-to-drink probiotic green tea
Tana Hernández-Barrueta, Fernando Martínez‐Bustos, Eduardo Castaño‐Tostado, Youngsoo Lee, Michael J. Miller, Silvia L. Amaya‐Llano
Topics & Concepts
Food sciencePolyphenolFermentationChemistryShelf lifeLactobacillus rhamnosusProbioticStarchGreen tea extractAscorbic acidAntioxidantGreen teaBacteriaBiochemistryLactobacillusBiologyGeneticsTea Polyphenols and EffectsProbiotics and Fermented FoodsMicroencapsulation and Drying Processes