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Title:

Structural basis of the impact of microwave drying on survival and shelf life of Lactobacillus paracasei

Document type:
Zeitschriftenaufsatz
Author(s):
Ambros, S.; Vollmer, A. H.; Youssef, N. N.; Kulozik, U.
Abstract:
The impact of microwave application during drying on survival, shelf life and microstructure of the model strain Lactobacillus paracasei F19 was investigated. Possible structural differences between the microwave-enhanced drying processes compared to the conventional freeze, vacuum drying and further spray drying should be studied. While freeze-dried and microwave freeze-dried cells had the highest measured survival rates, vacuum-dried and microwave vacuum-dried cells showed the best storage sta...     »
Keywords:
Freeze drying; lactic acid bacteria; Micro-structure; Microwave drying; Scanning electron microscopy
Journal title:
LWT - Food Science and Technology
Year:
2018
Journal volume:
98
Pages contribution:
291--298
Fulltext / DOI:
doi:10.1016/j.lwt.2018.08.051
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