Benutzer: Gast  Login
Titel:

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

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
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...     »
Stichworte:
Freeze drying; lactic acid bacteria; Micro-structure; Microwave drying; Scanning electron microscopy
Zeitschriftentitel:
LWT - Food Science and Technology
Jahr:
2018
Band / Volume:
98
Seitenangaben Beitrag:
291--298
Volltext / DOI:
doi:10.1016/j.lwt.2018.08.051
 BibTeX