INVESTIGADORES
TYMCZYSZYN Emma Elizabeth
capítulos de libros
Título:
ENCAPSULATION OF LACTIC ACID BACTERIA IN SUGAR MATRIX TO BE USED AS STARTERS IN THE FOOD INDUSTRY.
Autor/es:
BRIZUELA N.S.; BRAVO-FERRADA, BÁRBARA M.; SEMORILE L; TYMCZYSZYN E. E.
Libro:
Basic Protocols in Encapsulation of Food Infredients
Editorial:
Springer
Referencias:
Año: 2021;
Resumen:
Encapsulation of bacterial cultures by freeze-drying enables the storage and distribution of microorganisms in a reduced volume, avoiding the necessity of using freezing temperatures. Here we describe the encapsulation by freeze-drying process of lactic acid bacteria in different sugar matrices (sucrose, trehalose or maltodextrin) to be used in the food industry.
