Screening and spray drying of enzymes and probiotics
Autor: | Schutyser, M.A.I., Perdana, J.A., Fox, M.B. |
---|---|
Jazyk: | angličtina |
Rok vydání: | 2013 |
Předmět: | |
Zdroj: | New Food 2013 (2013) 3 New Food, 2013(3), 12-15 |
ISSN: | 1461-4642 |
Popis: | Many food ingredients, such as enzymes and probiotics, are spray dried to provide a longer shelf life. A major hurdle when applying spray drying is the extensive optimisa tion required for formulation and drying conditions to obtain powders of acceptable quality. Therefore, a high-throughput screening platform based on single droplet drying mimicking spray drying was successfully developed. It allows, in combination with a novel viability enumeration technique, screening amongst others survival percentages of probiotic bacteria as a function of drying conditions and formulation. |
Databáze: | OpenAIRE |
Externí odkaz: |