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Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying Cover

Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 22 (2018): Issue 2 (December 2018)
By: Guowei Shu,  Xin Yang,  Zhangteng Lei,  Dan Huang and  Yaling ZHAI  
Open Access
|Jan 2019

Authors

Guowei Shu

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China

Xin Yang

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China

Zhangteng Lei

Shaanxi Pucheng Shiyang Feed Co., Ltd., Xi’an, China

Dan Huang

huangdantg@gmail.com

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China

Yaling ZHAI

Shaanxi Pucheng Shiyang Feed Co., Ltd., Xi’an, China
DOI: https://doi.org/10.2478/aucft-2018-0013 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 59 - 66
Published on: Jan 3, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
freeze-drying,
protective agents,
carbohydrates,
prebiotics,
salts
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2019 Guowei Shu, Xin Yang, Zhangteng Lei, Dan Huang, Yaling ZHAI, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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