ShareAlginate encapsulated bifidobacteria survival in mayonnaise.
Author(s) : KHALIL A. H., MANSOUR E. H.
Type of article: Article
Summary
Bifidobacterium bifidum and Bifidobacterium infantis were added to mayonnaise as either free cells or encapsulated. The survival of bifidobacteria and their effect on mayonnaise quality were evaluated. Microbiological effects are studied. Results show that sensory properties of mayonnaise were improved by the addition of encapsulated bifidobacteria.
Details
- Original title: Alginate encapsulated bifidobacteria survival in mayonnaise.
- Record ID : 1999-2398
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 4
- Publication date: 1998/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Precooked food
- Keywords: Capsule; Microorganism; Alginate; Quality; Sauce; Mayonnaise
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