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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1007/s12217-009-9147-3

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ISSN

2092-6456

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Stress tolerance and physicochemical properties of

Authors: Ambuj Mishra K A Athmaselvi
Publish Date: 2016/02/29
Volume: 25, Issue: 1, Pages: 125-129
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Abstract

Encapsulation of Lactobacillus rhamnosus was performed using spray and freezedrying Maltodextrin and gum arabic were used in different combinations for spraydrying Values of 50 maltodextrin and 40 gum arabic gave best results Spraydrying was done at temperatures ranging from 110 to 150oC Survivability acid tolerance antibiotic sensitivity testing and total anthocyanin content and physical properties of moisture content water activity color analysis bulk density and tap density were analyzed The moisture content of encapsulated powders ranged from 651 to 772 wet basis and bulk density and tap density values ranged from 0334 to 0308 g/cm3 and 0350 to 0330 g/cm3 respectively Total anthocyanin contents were 1928 and 7264 mg/100 mL respectively for freeze and spraydried powders Freezedried probiotic pomegranate juice powder yielded best results with high survivability of Lactobacillus rhamnosus a high total anthocyanin content and other properties

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  1. Change of ginsenoside composition in red ginseng processed with citric acid
  2. Modeling the effect of γ-irradiation on reducing total bacterial populations in gochujang intended for consumption by astronauts in space programs
  3. Bioactivities and action mechanisms of Acanthopanax species
  4. Improvement of the quality of gluten-free rice pound cake using extruded rice flour
  5. Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria
  6. Dietary l -cysteine inhibits d -galactosamine-induced acute liver injury in rats
  7. Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration
  8. Modulation of intestinal microbiota in mice by kefir administration
  9. Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China
  10. Effect of heat and autoclave on allergenicity of porcine serum albumin
  11. Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw
  12. Anti-inflammatory activity of ethanolic extract of Sargassum sagamianum in RAW 264.7 cells
  13. Anti-oxidant and anti-inflammatory properties of methanol extracts from various crops
  14. Effects of ozone on the cytomembrane and ultrastructure of Pseudomonas aeruginosa
  15. Antidiabetic andantioxidant properties, and α-amylase and α-glucosidase inhibition effects of triterpene saponins from Piper auritum
  16. Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate
  17. Inhibition of β-amyloid peptide-induced neurotoxicity by kaempferol 3- O -(6″-acetyl)-β-glucopyranoside from butterbur ( Petasites japonicus ) leaves in B103 cells
  18. Korean red ginseng combined with nattokinase ameliorates dyslipidemia and the area of aortic plaques in high cholesterol-diet fed rabbits
  19. Comparative study of soybean oil refining using rice hull silicate and commercial adsorbents
  20. Ultrasound-assisted extraction of flavonoids and phenolic compounds from Ocimum tenuiflorum leaves
  21. Effect of UV irradiation on the antioxidant and anti-adipogenic activities of quercetin
  22. Distribution of newly described enterotoxin-like genes in Staphylococcus aureus isolated from ready-to-eat foods in Korea
  23. Assessment of the pectolinarin content and the radical scavenging-linked antiobesity activity of Cirsium setidens Nakai extracts
  24. Inactivation kinetics of alkaline phosphatase from different species of milk using quinolyl phosphate as a substrate
  25. Anti-inflammatory effect of birsonimadiol from seeds of Byrsonima crassifolia
  26. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making
  27. Effect of illumination intensities on astaxanthin synthesis by Xanthophyllomyces dendrorhous and its mutants
  28. Effects of preparation method on properties of poly(butylene adipate-co-terephthalate) films
  29. Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread
  30. Production of white pan bread leavened by Pichia anomala SKM-T
  31. Changes in ginsenosides and antioxidant activity of Korean ginseng ( Panax ginseng C.A. Meyer) with Heating Temperature and Pressure
  32. Improving biological efficiency of Pleurotus strain through protoplast fusion between P. ostreatus var. florida and P. djamor var. roseus
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  36. Characterization of subtilin KU43 Produced by Bacillus subtilis KU43 isolated from traditional Korean fermented foods
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