From by-product to functional food: the survival of L. casei shirota, L. casei immunitas and L. acidophilus johnsonii, during spray drying in orange juice using a maltodextrin/pectin mixture as carrier
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DOI: 10.1080/14786419.2022.2032049
Abstract: Abstract The study reports the production of an innovative functional orange powder supplemented with probiotics and prebiotics, by implementing new ecofriendly and sustainable technologies, such as spray drying. The survival of Lactobacillus casei shirota, Lactobacillus… read more here.
Keywords: orange; casei shirota; casei; spray drying ... See more keywords