Journal ArticleDOI
Towards a maximal cell survival in convective thermal drying processes
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In this paper, the authors discuss the mechanisms of cell inactivation during thermal drying of desiccated microorganisms and discuss the mechanism underlying these observations, including intrinsic factors and extrinsic factors related to process conditions.About:
This article is published in Food Research International.The article was published on 2011-04-03. It has received 275 citations till now. The article focuses on the topics: Spray drying.read more
Citations
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Comparative survival of probiotic lactobacilli spray dried in the presence of prebiotic substances
TL;DR: Probiotic milk‐based formulations were spray‐dried with various combinations of prebiotic substances in an effort to generate synbiotic powder products.
Journal ArticleDOI
Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics
Carlise B. Fritzen-Freire,Elane Schwinden Prudencio,Renata Dias de Mello Castanho Amboni,Stephanie S. Pinto,Aureanna N. Negrão-Murakami,Fábio S. Murakami +5 more
TL;DR: In this article, the authors evaluated the viability and physical properties of Bifidobacterium BB-12 microencapsulated by spray drying with partial replacement of reconstituted skim milk (RSM), as encapsulating agent, with the prebiotics inulin, oligofructose, and oligof fructose-enriched inulin (at a ratio of 1:1, 200g L−1 total concentrations).
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Trends in dairy and non-dairy probiotic products - a review.
TL;DR: The present review focuses recent developments in dairy and non-dairy probiotic products, and technological and functional properties, besides the viability of the probiotics used in fermented products of non-Dairy origin are extremely important to get a competitive advantage in the world market.
Journal ArticleDOI
Spray drying of probiotics and other food-grade bacteria: A review
Song Huang,Song Huang,Marie-Laure Vignolles,Xiao Dong Chen,Yves Le Loir,Gwénaël Jan,Pierre Schuck,Romain Jeantet,Romain Jeantet +8 more
TL;DR: This review highlights some key strategies to improve the viability and efficacy of probiotics spray-drying, such as the enhancement of bacterial resistance, improved protection of the drying medium and optimization ofThe drying process.
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Drying techniques of probiotic bacteria as an important step towards the development of novel pharmabiotics.
TL;DR: The characteristics, but also the viability results obtained by the most relevant drying techniques in the probiotic industry are described to facilitate the deliberate choice of drying process and protection strategy for specific probiotic and pharmabiotic applications.
References
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Book
Biology of microorganisms
TL;DR: Biology of microorganisms, Biology of micro organisms, مرکز فناوری اطلاعات و اصاع رسانی, کδاوρزی
Book
Food microbiology : fundamentals and frontiers
TL;DR: Factors of Special Significance to food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index are listed.
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Probiotics and their fermented food products are beneficial for health.
TL;DR: Recent scientific investigation has supported the important role of probiotics as a part of a healthy diet for human as well as for animals and may be an avenue to provide a safe, cost effective, and ‘natural' approach that adds a barrier against microbial infection.
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The role of vitrification in anhydrobiosis.
TL;DR: Evidence is presented here showing that trehalose has a remarkably high glass-transition temperature (Tg), which makes this sugar useful in stabilization of biomolecules of use in human welfare and may explain the stability and longevity of anhydrobiotes that contain it.
Journal ArticleDOI
Hot air and freeze-drying of high-value foods: a review.
TL;DR: In this article, a comparison of both preservation processes, hot air and freeze-drying, was done taking into account several important characteristics such as shrinkage, glass transition temperature, process-quality interaction, drying kinetics, costs and new improvements.