Please use this identifier to cite or link to this item: http://ri.uaemex.mx/handle20.500.11799/39505
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dc.contributor.authorMARIA EVA RODRIGUEZ HUEZOen_EU
dc.contributor.authorCONSUELO SILVIA OLIVIA LOBATO CALLEROSen_EU
dc.contributor.authorJAZMIN GABRIELA REYES OCAMPOen_EU
dc.contributor.authorOFELIA SANDOVAL CASTILLAen_EU
dc.contributor.authorCESAR PEREZ ALONSOen_EU
dc.contributor.authorDENISSE ALEJANDRA PIMENTEL GONZALEZen_EU
dc.creatorMARIA EVA RODRIGUEZ HUEZO-
dc.creatorCONSUELO SILVIA OLIVIA LOBATO CALLEROS-
dc.creatorJAZMIN GABRIELA REYES OCAMPO-
dc.creatorOFELIA SANDOVAL CASTILLA-
dc.creatorCESAR PEREZ ALONSO-
dc.creatorDENISSE ALEJANDRA PIMENTEL GONZALEZ-
dc.date2011-
dc.date.accessioned2018-09-29T06:00:38Z-
dc.date.available2018-09-29T06:00:38Z-
dc.identifierhttp://hdl.handle.net/20.500.11799/39505-
dc.identifier.urihttp://ri.uaemex.mx/handle20.500.11799/39505-
dc.descriptionL. rhamnosus cells were encapsulated in liquid-core (LCBR) and gel-core (GCBR) calcium alginate beads, and cell survivability under storage conditions and simulated gastrointestinal conditions were evaluated, and compared with that of non-encapsulated cells. The average external diameters of both beads (1.37 - 0.25 mm) were non-significantly dierent, and the average thickness of alginate gelled layer in LCBR was of 0.27 - 0.01 mm. The bacteria entrapped into LCBR tended to gather together forming clusters in the bulk of the liquid phase of the bead, whereas the bacteria entrapped into GCBR were compartmentalized in the gelled bead biopolymer matrix. LCBR showed significant lower hardness and chewiness, higher cohesiveness, and comparable springiness values than GCBR. Cells survivability under storage and simulated gastrointestinal conditions was significantly higher in LCBR than in GCBR and for the non-encapsulated free cells.-
dc.formatapplication/application/pdf-
dc.languagespa-
dc.publisherUniversidad Autónoma Metropolitana Unidad Iztapalapa-
dc.relationhttp://www.redalyc.org/revista.oa?id=620-
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0-
dc.sourceRevista Mexicana de Ingeniería Química (México) Num.3 Vol.10-
dc.subjectIngeniería-
dc.subjectEncapsulation-
dc.subjectgelation-
dc.subjectsequestration-
dc.subjectLactobacillus rhamnosus-
dc.subjectliquid core beads-
dc.subjectsurvivability-
dc.subjectinfo:eu-repo/classification/cti/2-
dc.titleSurvivability of entrapped Lactobacillus rhamnosus in liquid- and gel-core alginate beads during storge and simulated gastrointestinal conditions-
dc.typearticle-
dc.audiencestudents-
dc.audienceresearchers-
item.fulltextNo Fulltext-
item.grantfulltextnone-
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