Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Nancy Guertin"'
Publikováno v:
Canadian Journal of Microbiology. 68:147-156
The goal of this study was to evaluate the effectiveness of two approaches to protect the viability of probiotic cells during granola bar manufacturing and storage: microencapsulation (ME) and inclusion in chocolate chips. In the process used, hot ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9569bd728bd34f9a3aadee54d3d5a53f
https://doi.org/10.1139/cjm-2021-0130
https://doi.org/10.1139/cjm-2021-0130
Publikováno v:
Canadian journal of microbiology. 68(3)
The goal of this study was to evaluate the effectiveness of two approaches to protect the viability of probiotic cells during granola bar manufacturing and storage: microencapsulation (ME) and inclusion in chocolate chips. In the process used, hot ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::18ad7b9f86d85e9289d4d8e0ce9db880
https://pubmed.ncbi.nlm.nih.gov/35119951
https://pubmed.ncbi.nlm.nih.gov/35119951
Autor:
Nancy Guertin, Patricia Savard, Christopher J. Martoni, Claude P. Champagne, Denis Roy, Michael L. Jones
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 5:320-325
This study aimed to follow the viability of a probiotic culture in a soy beverage and in a fruit juice blend using quantitative PCR with propidium monoazide (PMA-qPCR). Free and microencapsulated (alginate and poly-L-lysine system) cells of Lactobaci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fe29f88d9778332e15e854673d493cd
https://doi.org/10.15414/jmbfs.2016.5.4.320-325
https://doi.org/10.15414/jmbfs.2016.5.4.320-325
Autor:
Christopher Martoni, Mitchell Lawrence Jones, Nancy Guertin, Yves Raymond, Claude P. Champagne
Publikováno v:
Dairy Science & Technology. 96:173-184
The synthesis of bile salt hydrolase has been linked to the health benefit of Lactobacillus reuteri toward lowering blood cholesterol. The aim of this study was to examine the growth and bile salt hydrolysis activity (BSHA) of L. reuteri NCIMB 30242
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e6926ed3331904badf78ad677127383
https://doi.org/10.1007/s13594-015-0256-z
https://doi.org/10.1007/s13594-015-0256-z
Publikováno v:
International Dairy Journal. 47:109-117
Three technological approaches to enhance viable counts of probiotic bacteria in ice cream were examined: post-freezing inoculation, use of a microencapsulated culture (spray-coating technology) and inclusion of cultures in chocolate or tablet partic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d504109c4de66866591747e1e476c3a5
https://doi.org/10.1016/j.idairyj.2015.03.003
https://doi.org/10.1016/j.idairyj.2015.03.003
Autor:
Mitchell Lawrence Jones, I. Mainville, Nancy Guertin, Claude P. Champagne, C.J. Martoni, Yves Arcand, Yves Raymond
Publikováno v:
Beneficial microbes. 6(5)
The goal of this study was to assess the interaction between microencapsulation and a yogurt food matrix on the survival of Lactobacillus reuteri NCIMB 30242 in four different in vitro systems that simulate a gastric environment. The four systems wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::052805d4f6f7fd152dccde07ce480065
https://pubmed.ncbi.nlm.nih.gov/26036146
https://pubmed.ncbi.nlm.nih.gov/26036146