Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances

Journal of Applied Microbiology - Tập 96 Số 5 - Trang 1024-1039 - 2004
B. M. Corcoran1, R. Paul Ross, Gerald F. Fitzgerald, Catherine Stanton
1Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland

Tóm tắt

Từ khóa


Tài liệu tham khảo

Abd-El-Gawad I.A., 1989, Egyptian Journal of Dairy Science, 17, 273

10.1016/S0003-9969(02)00112-7

10.1086/320518

10.1002/1521-3803(20000701)44:4<257::AID-FOOD257>3.0.CO;2-E

10.1016/S0963-9969(01)00173-9

K. Booten, J. Soete, and A. Frippiat (1998 ) Raffinerie Tirlemontoise SA. Fructan- and/or polydextrose-containing dairy powders, process for preparing same and their use . European Patent 0 821 885 A1.

Brennan M., 1986, Journal of Food Protection, 49, 47, 10.4315/0362-028X-49.1.47

10.1016/S0958-6946(98)00073-9

10.1079/BJNBJN/2002530

Daemen A.L.H., 1982, Netherlands Milk Dairy Journal, 36, 211

10.1016/S0958-6946(01)00121-2

10.1046/j.1365-2672.2002.01782.x

10.1016/S0168-1605(00)00457-8

FAO/WHO, 2001, Report from FAO/WHO Expert Consultation

10.1016/S0168-6496(01)00197-0

Foster E.M., 1962, Journal of Dairy Science, 45, 1290

Fu W.-Y., 1995, Journal of Food Science, 60, 195, 10.1111/j.1365-2621.1995.tb05636.x

10.1128/AEM.66.6.2605-2612.2000

10.1016/S0958-6946(02)00072-9

Goldin B.R., 1992, Digestive Disease Science, 37, 121, 10.1007/BF01308354

10.1016/S0140-6736(03)12489-0

10.1046/j.1432-1327.2000.01028.x

10.1093/glycob/12.2.103

10.1016/S0963-9969(01)00171-5

IDF, 1993, Dried Milk and Dried Cream. Determination of Water Content. International Dairy Federation Standard 26A

Johnson J.A.C., 1993, AIChE Symposium Series, 89, 98

10.1016/S0168-1605(01)00733-4

10.1007/s002530050112

de Man J.C., 1960, Journal of Applied Bacteriology, 23, 130, 10.1111/j.1365-2672.1960.tb00188.x

Marteau P.R., 2001, American Journal of Clinical Nutrition, 73, 430S, 10.1093/ajcn/73.2.430s

Masters K., 1985, Evaporation, Membrane Filtration and spray-drying in Milk Powder and Cheese Production, 393

Mauriello G., 1999, Journal of Food Protection, 62, 773, 10.4315/0362-028X-62.7.773

10.1046/j.1472-765X.2001.01016.x

Murphy O., 2001, British Journal of Nutrition, 85, S47, 10.1079/BJN2000261

10.1046/j.1365-2672.2001.01472.x

10.1139/w02-065

Prajapati J.B., 1987, Australian Journal of Dairy Technology, 42, 17

10.1079/BJN2002624

10.1046/j.1472-765x.2002.01055.x

Stanton C., 2003, Handbook of Fermented Functional Foods, 27, 10.1201/9780203009727.ch2

Steel K.J., 1963, Journal of Applied Bacteriology, 26, 370, 10.1111/j.1365-2672.1963.tb04787.x

Stumbo C.R., 1965, Thermobacteriology in Food Processing, 55

Teixeira P., 1995, Journal of Applied Bacteriology, 78, 456, 10.1111/j.1365-2672.1995.tb03433.x

Teixeira P., 1995, Journal of Dairy Science, 78, 1025, 10.3168/jds.S0022-0302(95)76718-2

Teixeira P., 1996, Letters in Applied Microbiology, 22, 34, 10.1111/j.1472-765X.1996.tb01103.x

To B.C.S., 1997, Journal of Food Science, 62, 576, 10.1111/j.1365-2621.1997.tb04434.x

To B.C.S., 1997, Journal of Food Science, 62, 167, 10.1111/j.1365-2621.1997.tb04392.x