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dc.contributor.author	RODRIGUEZ HUEZO, MARIA EVA
dc.contributor.author	LOBATO CALLEROS, CONSUELO SILVIA OLIVIA
dc.contributor.author	REYES OCAMPO, JAZMIN GABRIELA
dc.contributor.author	SANDOVAL CASTILLA, OFELIA
dc.contributor.author	PEREZ ALONSO, CESAR
dc.contributor.author	PIMENTEL GONZALEZ, DENISSE ALEJANDRA
dc.creator	RODRIGUEZ HUEZO, MARIA EVA; 66896
dc.creator	LOBATO CALLEROS, CONSUELO SILVIA OLIVIA; 20555
dc.creator	REYES OCAMPO, JAZMIN GABRIELA; 237726
dc.creator	SANDOVAL CASTILLA, OFELIA; 164026
dc.creator	PEREZ ALONSO, CESAR; 122909
dc.creator	PIMENTEL GONZALEZ, DENISSE ALEJANDRA; 637392
dc.date	2011
dc.date.accessioned	2016-03-16T17:17:59Z
dc.date.available	2016-03-16T17:17:59Z
dc.date.issued	2011
dc.identifier	http://www.redalyc.org/articulo.oa?id=62021054002
dc.identifier.uri	http://hdl.handle.net/20.500.11799/39505
dc.description	L. 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.format	application/pdf
dc.language.iso	spa	es
dc.publisher	Universidad Autónoma Metropolitana Unidad Iztapalapa
dc.relation	http://www.redalyc.org/revista.oa?id=620
dc.rights	openAccess	es
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0
dc.source	Revista Mexicana de Ingeniería Química (México) Num.3 Vol.10
dc.subject	Ingeniería	es
dc.subject	Encapsulation	es
dc.subject	gelation	es
dc.subject	sequestration	es
dc.subject	Lactobacillus rhamnosus	es
dc.subject	liquid core beads	es
dc.subject	survivability	es
dc.subject.classification	BIOLOGÍA Y QUÍMICA
dc.title	Survivability of entrapped Lactobacillus rhamnosus in liquid- and gel-core alginate beads during storge and simulated gastrointestinal conditions	es
dc.type	Artículo
dc.provenance	Científica
dc.road	Dorada
dc.ambito	Internacional	es
dc.audience	students
dc.audience	researchers
dc.type.conacyt	article
dc.identificator	2

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