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Drying Technology
An International Journal
Volume 40, 2022 - Issue 6
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Articles

Microencapsulation by spray drying of a functional product with mixed juice of acerola and ciriguela fruits containing three probiotic lactobacilli

Michelle Souzaa Technology Center, Federal University of Paraiba, João Pessoa, BrazilView further author information
,
Amanda Mesquitab Graduate Program in Food Science and Technology, Federal Rural University of Pernambuco, Recife, BrazilView further author information
,
Caio Veríssimoa Technology Center, Federal University of Paraiba, João Pessoa, BrazilView further author information
,
Carlos Grossob Graduate Program in Food Science and Technology, Federal Rural University of Pernambuco, Recife, BrazilView further author information
,
Attilio Convertic Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, University of Genoa, Genoa, ItalyView further author information
&
Maria Inês Macielb Graduate Program in Food Science and Technology, Federal Rural University of Pernambuco, Recife, BrazilCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8910-2833View further author information
ORCID Icon
Pages 1185-1195 | Received 31 Jul 2020, Accepted 04 Dec 2020, Published online: 18 Dec 2020

Citations (9)

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Read on this site (2)

Kehao Huang, Yingzhi Yuan & Xu Baojun. (2023) A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application. Food Reviews International 39:5, pages 2594-2634.
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Rachna Sehrawat, S. Abdullah, Prateek Khatri, Lokesh Kumar, Anit Kumar & Arun Sadashiv Mujumdar. (2022) Role of drying technology in probiotic encapsulation and impact on food safety. Drying Technology 40:8, pages 1562-1581.
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Articles from other publishers (7)

Dong My Lieu, Giang Thi Chau Tran, Ngan Thi Nguyen & Thuy Thi Kim Dang. (2023) Improvement of Probiotic Viability by Mixing with Ultrasound-Treated Yeast Cells and Spray Drying. Current Microbiology 80:4.
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Tholla Madana Shivani & Mythili Sathiavelu. (2022) A comprehensive review on functionality of probiotics in edible packaging. Packaging Technology and Science 36:1, pages 15-30.
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Shubhi Singh, Rishibha Gupta, Sonam Chawla, Pammi Gauba, Manisha Singh, Raj Kumar Tiwari, Shuchi Upadhyay, Shalini Sharma, Silpi Chanda & Smriti Gaur. (2022) Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development. Frontiers in Nutrition 9.
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María Sady Chávez-Falcón, Carolina Buitrago-Arias, Sandra Victoria Avila-Reyes, Javier Solorza-Feria, Martha Lucía Arenas-Ocampo, Brenda Hildeliza Camacho-Díaz & Antonio Ruperto Jiménez-Aparicio. (2022) Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein–Agavin–Alginate Beads under Simulated Gastrointestinal Conditions. Bioengineering 9:9, pages 460.
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Sachin Kumar, Gurdeep Rattu, Swati Mitharwal, Abhishek Chandra, Sourabh Kumar, Aman Kaushik, Vijendra Mishra & Prabhat K. Nema. (2022) Trends in non‐dairy‐based probiotic food products: Advances and challenges. Journal of Food Processing and Preservation 46:9.
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Quang Binh Hoang, Ngoc Tram Pham, Trung Thien Le & Thi Ngoc Diep Duong. (2022) Bioactive compounds and strategy processing for acerola: A review. Can Tho University Journal of Science 14:2, pages 46-60.
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R. Rajam & Parthasarathi Subramanian. (2022) Encapsulation of probiotics: past, present and future. Beni-Suef University Journal of Basic and Applied Sciences 11:1.
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