A5089087928- Proteins in Food Systems
- Probiotics and Fermented Foods
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Food composition and properties
- Polysaccharides Composition and Applications
- Gut microbiota and health
- Food Chemistry and Fat Analysis
- Advanced Glycation End Products research
- Protein Hydrolysis and Bioactive Peptides
- Digestive system and related health
- Polysaccharides and Plant Cell Walls
National University of the Littoral
2018-2024
Centro Científico Tecnológico - San Juan
2019
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Common factors influencing the survival of microbes to spray drying include microbial intrinsic resistance, properties carrier, inlet and outlet temperatures, rate feeding. In this work, cheese whey was used as both a growth medium carrier for Bifidobacterium animalis subsp. lactis INL1. The strain favoured by acid conditions, reaching higher counts when pH not controlled during fermentation at constant value 5.5, compared with 6.5. Powders containing ca. 9 log order (cfu/g) B. INL1 were...
The reformulation of meat products is a pending task for the scientific-technological sector. Fermented can carry probiotics, and studying their effect during product shelf life currently represents large area vacancy. objective this work was to study viability microencapsulated (E) unencapsulated (P) Lactiplantibacillus plantarum BFL as well effects on microbiological physicochemical parameters fermented sausages preserved at 20 °C 5 60 days storage. inoculated (P E) had significantly...