- ข้อความ
- ประวัติศาสตร์
3.3. Viability of microencapsulated
3.3. Viability of microencapsulated Bifidobacterium Bb-12 during
storage
The viability of Bifidobacterium Bb-12 microencapsulated by
spray drying with whey and stored at 4 C remained high and constant
(>9 logcfu/g) for 12 weeks (Fig. 3). Similar results were obtained
by Brachkova et al. (2010), who microencapsulated
Lactobacillus spp. in alginate. The viability of the microcapsules retained
on silica gel remained stable throughout 6 months of storage
at 4 C.
However, Oliveira (2006) reported that the viability of B. lactis
microencapsulated by coacervation followed by spray drying with
pectin and casein started to decline within the first 30 days of storage
under refrigeration, resulting in a final decrease of 4.34 log
after 120 days. Zhao et al. (2008) noted a decrease from 1 to 1.5
log in the viability of L. acidophilus microencapsulated by spray
drying with b-cyclodextrin and acacia gum during storage for
8 weeks at 4 C.
In a study by Chávarri et al. (2010), the survival of L. gasseri and
B. bifidum microencapsulated with alginate and chitosan by extrusion
decreased about 2 log after 28 days of storage at 4 C. When
the capsules were also produced with the prebiotic quercetin, the
decrease in viability was even greater, about 4.3 log after 11 days.
Brinques and Ayub (2011) noted decreases that ranged from 1.95
to 6.73 logcfu/g, depending on the encapsulating agent used (alginate
or pectin), in the viability of microencapsulated L. plantarum
during storage for 38 days at 4 C.
The final challenge related to the development of probiotic
microcapsules is posed by their stability during storage (Albertini
et al., 2010). According to Corcoran et al. (2004), the stability of
microencapsulated probiotics is greater at low temperatures, such
as refrigeration temperature. Undoubtedly, the encapsulating
agent also has a direct effect on the stability of the microcapsules.
Heat denaturation of whey proteins influences emulsification characteristics
and thus microencapsulating properties (Rosenberg and
Sheu, 1996). It was shown that spray-drying resulted in a denaturation
and aggregation of whey proteins (Millqvist-Fureby et al.,
2001), enhancing their adsorption at the interface and resulting
to the formation of a thin, gel-liked layer (Kiokias et al., 2007).Thus,
whey has proven to be a good encapsulating agent for maintaining
the viability of Bifidobacterium during storage at 4 C.
3.4. Viability of the microcapsules in a dairy dessert
Fig. 4 shows the total viable count of Bifidobacterium Bb-12
microencapsulated with whey in the dairy dessert stored at 4 C.
During the 6 weeks of storage, there was a decrease of
1.16 ± 0.05 logcfu/g; however, cell viability remained high
storage
The viability of Bifidobacterium Bb-12 microencapsulated by
spray drying with whey and stored at 4 C remained high and constant
(>9 logcfu/g) for 12 weeks (Fig. 3). Similar results were obtained
by Brachkova et al. (2010), who microencapsulated
Lactobacillus spp. in alginate. The viability of the microcapsules retained
on silica gel remained stable throughout 6 months of storage
at 4 C.
However, Oliveira (2006) reported that the viability of B. lactis
microencapsulated by coacervation followed by spray drying with
pectin and casein started to decline within the first 30 days of storage
under refrigeration, resulting in a final decrease of 4.34 log
after 120 days. Zhao et al. (2008) noted a decrease from 1 to 1.5
log in the viability of L. acidophilus microencapsulated by spray
drying with b-cyclodextrin and acacia gum during storage for
8 weeks at 4 C.
In a study by Chávarri et al. (2010), the survival of L. gasseri and
B. bifidum microencapsulated with alginate and chitosan by extrusion
decreased about 2 log after 28 days of storage at 4 C. When
the capsules were also produced with the prebiotic quercetin, the
decrease in viability was even greater, about 4.3 log after 11 days.
Brinques and Ayub (2011) noted decreases that ranged from 1.95
to 6.73 logcfu/g, depending on the encapsulating agent used (alginate
or pectin), in the viability of microencapsulated L. plantarum
during storage for 38 days at 4 C.
The final challenge related to the development of probiotic
microcapsules is posed by their stability during storage (Albertini
et al., 2010). According to Corcoran et al. (2004), the stability of
microencapsulated probiotics is greater at low temperatures, such
as refrigeration temperature. Undoubtedly, the encapsulating
agent also has a direct effect on the stability of the microcapsules.
Heat denaturation of whey proteins influences emulsification characteristics
and thus microencapsulating properties (Rosenberg and
Sheu, 1996). It was shown that spray-drying resulted in a denaturation
and aggregation of whey proteins (Millqvist-Fureby et al.,
2001), enhancing their adsorption at the interface and resulting
to the formation of a thin, gel-liked layer (Kiokias et al., 2007).Thus,
whey has proven to be a good encapsulating agent for maintaining
the viability of Bifidobacterium during storage at 4 C.
3.4. Viability of the microcapsules in a dairy dessert
Fig. 4 shows the total viable count of Bifidobacterium Bb-12
microencapsulated with whey in the dairy dessert stored at 4 C.
During the 6 weeks of storage, there was a decrease of
1.16 ± 0.05 logcfu/g; however, cell viability remained high
0/5000
3.3. Viability of microencapsulated Bifidobacterium Bb-12 duringstorageThe viability of Bifidobacterium Bb-12 microencapsulated byspray drying with whey and stored at 4 C remained high and constant(>9 logcfu/g) for 12 weeks (Fig. 3). Similar results were obtainedby Brachkova et al. (2010), who microencapsulatedLactobacillus spp. in alginate. The viability of the microcapsules retainedon silica gel remained stable throughout 6 months of storageat 4 C.However, Oliveira (2006) reported that the viability of B. lactismicroencapsulated by coacervation followed by spray drying withpectin and casein started to decline within the first 30 days of storageunder refrigeration, resulting in a final decrease of 4.34 logafter 120 days. Zhao et al. (2008) noted a decrease from 1 to 1.5log in the viability of L. acidophilus microencapsulated by spraydrying with b-cyclodextrin and acacia gum during storage for8 weeks at 4 C.In a study by Chávarri et al. (2010), the survival of L. gasseri andB. bifidum microencapsulated with alginate and chitosan by extrusiondecreased about 2 log after 28 days of storage at 4 C. Whenthe capsules were also produced with the prebiotic quercetin, thedecrease in viability was even greater, about 4.3 log after 11 days.Brinques and Ayub (2011) noted decreases that ranged from 1.95to 6.73 logcfu/g, depending on the encapsulating agent used (alginateor pectin), in the viability of microencapsulated L. plantarumduring storage for 38 days at 4 C.The final challenge related to the development of probioticmicrocapsules is posed by their stability during storage (Albertiniet al., 2010). According to Corcoran et al. (2004), the stability ofmicroencapsulated probiotics is greater at low temperatures, suchas refrigeration temperature. Undoubtedly, the encapsulatingagent also has a direct effect on the stability of the microcapsules.Heat denaturation of whey proteins influences emulsification characteristicsand thus microencapsulating properties (Rosenberg andSheu, 1996). It was shown that spray-drying resulted in a denaturationand aggregation of whey proteins (Millqvist-Fureby et al.,2001), enhancing their adsorption at the interface and resultingto the formation of a thin, gel-liked layer (Kiokias et al., 2007).Thus,whey has proven to be a good encapsulating agent for maintainingthe viability of Bifidobacterium during storage at 4 C.3.4. Viability of the microcapsules in a dairy dessertFig. 4 shows the total viable count of Bifidobacterium Bb-12microencapsulated with whey in the dairy dessert stored at 4 C.During the 6 weeks of storage, there was a decrease of1.16 ± 0.05 logcfu/g; however, cell viability remained high
การแปล กรุณารอสักครู่..
3.3. Microencapsulated viability of Bifidobacterium Bb-12 during
Storage
The viability of Bifidobacterium Bb-12 Microencapsulated by
Spray Drying with whey and stored at 4 C and remained Constant High
(> 9 Logcfu / G) for 12 weeks (Fig. 3). Similar results were obtained
by Brachkova et al. (The 2010th), Who Microencapsulated
Lactobacillus spp. in alginate. The viability of the microcapsules retained
on Silica gel remained throughout 6 months of Storage Stable
at 4 C.
However, Oliveira (2006) reported that the viability of B. lactis
followed by Spray Drying Microencapsulated by Coacervation with
pectin and casein Started to decline Within the. First 30 days of Storage
under Refrigeration, resulting in a decrease of 4.34 log Final
after 120 days. Zhao et al. (2008) noted a decrease from 1 to 1.5
log in the viability of L. acidophilus Microencapsulated by Spray
Drying with B-cyclodextrin and Acacia GUM during Storage for
8 weeks at 4 C.
In a Study by Chavarri et al. (The 2010th), the Survival of L. Gasseri and
B. Chitosan and alginate Microencapsulated with bifidum by extrusion
Decreased About 2 log after 28 days of Storage at 4 C. When
the capsules were also produced with the prebiotic quercetin, the
decrease in viability was even Greater, About 4.3 log after 11 days.
Brinques and Ayub. (2,011th) noted that decreases ranged from 1.95
to 6.73 Logcfu / G, depending on the encapsulating Agent used (alginate
or pectin), in the viability of L. plantarum Microencapsulated
during Storage for 38 days at 4 C.
The Final Challenge related to the. Development of probiotic
microcapsules is posed by their stability during Storage (Albertini
et al., 2,010). According to Corcoran et al. (2004), the stability of
probiotics is Greater Microencapsulated at low temperatures, such
as Temperature Refrigeration. Undoubtedly, the encapsulating
Agent also has a Direct Effect on the stability of the microcapsules.
Heat denaturation of whey Proteins influences emulsification characteristics
and thus Microencapsulating properties (Rosenberg and
Sheu, 1,996th). It was shown that Spray-Drying resulted in a denaturation
and Aggregation of whey Proteins (Millqvist-Fureby et al.,
2001), enhancing their adsorption at the interface and resulting
to the Formation of a thin, gel-liked layer (Kiokias et al. ., 2,007) .Thus,
whey has proven to be a good encapsulating Agent for maintaining
the viability of Bifidobacterium during Storage at 4 C.
3.4. Viability of the microcapsules in a Dairy Dessert
Fig. 4 shows the total viable Bifidobacterium Bb-12 Count of
Microencapsulated with whey in the Dairy Dessert stored at 4 C.
During the 6 weeks of Storage, there was a decrease of
0.05 ± 1/16 Logcfu / G; however, cell viability remained high
Storage
The viability of Bifidobacterium Bb-12 Microencapsulated by
Spray Drying with whey and stored at 4 C and remained Constant High
(> 9 Logcfu / G) for 12 weeks (Fig. 3). Similar results were obtained
by Brachkova et al. (The 2010th), Who Microencapsulated
Lactobacillus spp. in alginate. The viability of the microcapsules retained
on Silica gel remained throughout 6 months of Storage Stable
at 4 C.
However, Oliveira (2006) reported that the viability of B. lactis
followed by Spray Drying Microencapsulated by Coacervation with
pectin and casein Started to decline Within the. First 30 days of Storage
under Refrigeration, resulting in a decrease of 4.34 log Final
after 120 days. Zhao et al. (2008) noted a decrease from 1 to 1.5
log in the viability of L. acidophilus Microencapsulated by Spray
Drying with B-cyclodextrin and Acacia GUM during Storage for
8 weeks at 4 C.
In a Study by Chavarri et al. (The 2010th), the Survival of L. Gasseri and
B. Chitosan and alginate Microencapsulated with bifidum by extrusion
Decreased About 2 log after 28 days of Storage at 4 C. When
the capsules were also produced with the prebiotic quercetin, the
decrease in viability was even Greater, About 4.3 log after 11 days.
Brinques and Ayub. (2,011th) noted that decreases ranged from 1.95
to 6.73 Logcfu / G, depending on the encapsulating Agent used (alginate
or pectin), in the viability of L. plantarum Microencapsulated
during Storage for 38 days at 4 C.
The Final Challenge related to the. Development of probiotic
microcapsules is posed by their stability during Storage (Albertini
et al., 2,010). According to Corcoran et al. (2004), the stability of
probiotics is Greater Microencapsulated at low temperatures, such
as Temperature Refrigeration. Undoubtedly, the encapsulating
Agent also has a Direct Effect on the stability of the microcapsules.
Heat denaturation of whey Proteins influences emulsification characteristics
and thus Microencapsulating properties (Rosenberg and
Sheu, 1,996th). It was shown that Spray-Drying resulted in a denaturation
and Aggregation of whey Proteins (Millqvist-Fureby et al.,
2001), enhancing their adsorption at the interface and resulting
to the Formation of a thin, gel-liked layer (Kiokias et al. ., 2,007) .Thus,
whey has proven to be a good encapsulating Agent for maintaining
the viability of Bifidobacterium during Storage at 4 C.
3.4. Viability of the microcapsules in a Dairy Dessert
Fig. 4 shows the total viable Bifidobacterium Bb-12 Count of
Microencapsulated with whey in the Dairy Dessert stored at 4 C.
During the 6 weeks of Storage, there was a decrease of
0.05 ± 1/16 Logcfu / G; however, cell viability remained high
การแปล กรุณารอสักครู่..
3.3. Viability of microencapsulated Bifidobacterium Bb-12 during
The storage viability of Bifidobacterium Bb-12 microencapsulated. By
spray drying with whey and stored at 4 C remained high and constant
(> 9 logcfu / g) for 12 weeks (Fig. 3). Similar results. Were obtained
by Brachkova et al. (2010), who microencapsulated
Lactobacillus spp. In alginate. The viability of the microcapsules. Retained
.On silica gel remained stable throughout 6 months of storage
at 4 C.
However Oliveira (2006), reported that the viability. Of B. Lactis
microencapsulated by coacervation followed by spray drying with
pectin and casein started to decline within. The first 30 days of storage
under refrigeration resulting in, a final decrease of 4.34 log
after 120 days. Zhao et, al. (2008) noted a decrease from 1 to 1.5
log in the viability of L. Acidophilus microencapsulated by spray
drying with b-cyclodextrin and acacia gum during storage. For
8 weeks at 4 C.
In a study by Ch and varri et al. (2010), the survival of L. Gasseri and
B. Bifidum microencapsulated with. Alginate and chitosan by extrusion
decreased about 2 log after 28 days of storage at 4 C. When
.The capsules were also produced with the, prebiotic quercetin the
decrease in viability was even greater about 4.3, log. After 11 days.
Brinques and Ayub (2011) noted decreases that ranged from 1.95
to 6.73 logcfu / g depending on, the encapsulating. Agent used (alginate
or pectin), in the viability of microencapsulated L. Plantarum
during storage for 38 days at 4 C.
.The final challenge related to the development of probiotic
microcapsules is posed by their stability during storage (Albertini
et. Al, 2010). According to Corcoran et al. (2004), the stability of
microencapsulated probiotics is greater at, low temperatures. Such
as refrigeration temperature. Undoubtedly the, encapsulating
agent also has a direct effect on the stability of the. Microcapsules.
.Heat denaturation of whey proteins influences Emulsification Characteristics
and thus microencapsulating properties (Rosenberg. And
, Sheu 1996). It was shown that spray-drying resulted in a denaturation
and aggregation of whey proteins (Millqvist-Fureby. Et al,
2001), enhancing their adsorption at the interface and resulting
to the formation of, a thin gel-liked layer (Kiokias. Et al, 2007), Thus
.Whey has proven to be a good encapsulating agent for maintaining
the viability of Bifidobacterium during storage at 4 C.
3.4.? Viability of the microcapsules in a dairy dessert
Fig. 4 shows the total viable count of Bifidobacterium Bb-12
microencapsulated. With whey in the dairy dessert stored at 4 C.
During the 6 weeks, of storage there was a decrease of
1.16 edge 0.05 logcfu / g;? However.Cell viability remained high
.
The storage viability of Bifidobacterium Bb-12 microencapsulated. By
spray drying with whey and stored at 4 C remained high and constant
(> 9 logcfu / g) for 12 weeks (Fig. 3). Similar results. Were obtained
by Brachkova et al. (2010), who microencapsulated
Lactobacillus spp. In alginate. The viability of the microcapsules. Retained
.On silica gel remained stable throughout 6 months of storage
at 4 C.
However Oliveira (2006), reported that the viability. Of B. Lactis
microencapsulated by coacervation followed by spray drying with
pectin and casein started to decline within. The first 30 days of storage
under refrigeration resulting in, a final decrease of 4.34 log
after 120 days. Zhao et, al. (2008) noted a decrease from 1 to 1.5
log in the viability of L. Acidophilus microencapsulated by spray
drying with b-cyclodextrin and acacia gum during storage. For
8 weeks at 4 C.
In a study by Ch and varri et al. (2010), the survival of L. Gasseri and
B. Bifidum microencapsulated with. Alginate and chitosan by extrusion
decreased about 2 log after 28 days of storage at 4 C. When
.The capsules were also produced with the, prebiotic quercetin the
decrease in viability was even greater about 4.3, log. After 11 days.
Brinques and Ayub (2011) noted decreases that ranged from 1.95
to 6.73 logcfu / g depending on, the encapsulating. Agent used (alginate
or pectin), in the viability of microencapsulated L. Plantarum
during storage for 38 days at 4 C.
.The final challenge related to the development of probiotic
microcapsules is posed by their stability during storage (Albertini
et. Al, 2010). According to Corcoran et al. (2004), the stability of
microencapsulated probiotics is greater at, low temperatures. Such
as refrigeration temperature. Undoubtedly the, encapsulating
agent also has a direct effect on the stability of the. Microcapsules.
.Heat denaturation of whey proteins influences Emulsification Characteristics
and thus microencapsulating properties (Rosenberg. And
, Sheu 1996). It was shown that spray-drying resulted in a denaturation
and aggregation of whey proteins (Millqvist-Fureby. Et al,
2001), enhancing their adsorption at the interface and resulting
to the formation of, a thin gel-liked layer (Kiokias. Et al, 2007), Thus
.Whey has proven to be a good encapsulating agent for maintaining
the viability of Bifidobacterium during storage at 4 C.
3.4.? Viability of the microcapsules in a dairy dessert
Fig. 4 shows the total viable count of Bifidobacterium Bb-12
microencapsulated. With whey in the dairy dessert stored at 4 C.
During the 6 weeks, of storage there was a decrease of
1.16 edge 0.05 logcfu / g;? However.Cell viability remained high
.
การแปล กรุณารอสักครู่..
ภาษาอื่น ๆ
การสนับสนุนเครื่องมือแปลภาษา: กรีก, กันนาดา, กาลิเชียน, คลิงออน, คอร์สิกา, คาซัค, คาตาลัน, คินยารวันดา, คีร์กิซ, คุชราต, จอร์เจีย, จีน, จีนดั้งเดิม, ชวา, ชิเชวา, ซามัว, ซีบัวโน, ซุนดา, ซูลู, ญี่ปุ่น, ดัตช์, ตรวจหาภาษา, ตุรกี, ทมิฬ, ทาจิก, ทาทาร์, นอร์เวย์, บอสเนีย, บัลแกเรีย, บาสก์, ปัญจาป, ฝรั่งเศส, พาชตู, ฟริเชียน, ฟินแลนด์, ฟิลิปปินส์, ภาษาอินโดนีเซี, มองโกเลีย, มัลทีส, มาซีโดเนีย, มาราฐี, มาลากาซี, มาลายาลัม, มาเลย์, ม้ง, ยิดดิช, ยูเครน, รัสเซีย, ละติน, ลักเซมเบิร์ก, ลัตเวีย, ลาว, ลิทัวเนีย, สวาฮิลี, สวีเดน, สิงหล, สินธี, สเปน, สโลวัก, สโลวีเนีย, อังกฤษ, อัมฮาริก, อาร์เซอร์ไบจัน, อาร์เมเนีย, อาหรับ, อิกโบ, อิตาลี, อุยกูร์, อุสเบกิสถาน, อูรดู, ฮังการี, ฮัวซา, ฮาวาย, ฮินดี, ฮีบรู, เกลิกสกอต, เกาหลี, เขมร, เคิร์ด, เช็ก, เซอร์เบียน, เซโซโท, เดนมาร์ก, เตลูกู, เติร์กเมน, เนปาล, เบงกอล, เบลารุส, เปอร์เซีย, เมารี, เมียนมา (พม่า), เยอรมัน, เวลส์, เวียดนาม, เอสเปอแรนโต, เอสโทเนีย, เฮติครีโอล, แอฟริกา, แอลเบเนีย, โคซา, โครเอเชีย, โชนา, โซมาลี, โปรตุเกส, โปแลนด์, โยรูบา, โรมาเนีย, โอเดีย (โอริยา), ไทย, ไอซ์แลนด์, ไอร์แลนด์, การแปลภาษา.
- happy life at happy time
- Information
- ทา
- which leads to a significant drop in the
- jacketed cylindrical cell
- Modern OBD implementations use a standar
- ถุงมือผ้า
- Do you want I to be your boyfriend
- พวกเขาคือความทรงจำที่ดีที่สุดในชีวิต
- อย่ามายุ่งกับพวกเรา
- 7.ประเทศกัมพูชาจุดแข็ง• มีทรัพยากรธรรมชา
- การทดลอง
- 7.ประเทศกัมพูชาจุดแข็ง• มีทรัพยากรธรรมชา
- descriptive
- Can u call me tonight dai mai
- รัฐภาคย์ วิไลโรจน์
- ซ่อมคอมพิวเตอร์ ซ่อมเครื่องปรินเตอร์ เติ
- ไทย
- 1950s, stigmatized conditionunscientific
- ฉันช็อปปิ้ง
- They may have headaches stomaches or sor
- 3.3. Viability of microencapsulated Bifi
- 하루
- The recent explosion in computer-mediate
