Buscar
Filtrado por:
Creador
Sandoval Castilla, Ofelia
Eliminar la restricciónCreador: Sandoval Castilla, Ofelia
Resumen: | Lactobacillus casei was entrapped in beads made with sodium alginate (A), amidated low-methoxyl pectin (P), and blends of A-P (1:2, 1:4, 1:6 ratios) by the extrusion technique. Diameter, sphericity and textural properties of the beads and the survivability of entrapped Lb. casei during yoghurt storage and in simulated gastrointestinal conditions... |
---|---|
Tema: | Productos lácteos, Dairy products, Bioactivos, and Bioactive |
Creador: | Sandoval Castilla, Ofelia |
Colaborador: | García Galindo, Hugo Sergio, Lobato Calleros, Consuelo Silvia Olivia, Vernon Carter, Eduardo Jaime, Orozco Villafuerte, Juan, Cruz Sosa, Francisco, and Rodríguez Huezo, María Eva |
Editor: | Universidad Autónoma Metropolitana |
Posgrado: | Doctorado en Biotecnologia |
Idioma: | spa |
Año de publicación: | 2010 |
Derechos: | Acceso Abierto |
Licencia: | Atribucion-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) |
Tipo de Recurso: | info:eu-repo/semantics/doctoralThesis |
Identificador: | https://doi.org/10.24275/uami.n296wz37g |