000			02102nam a2200253Ia 4500
001			IA_Microcapsules were prepared by extrusion method from a dispersion of A (0.5% w/v) blended with P or AM dispersions at different concentrations, resulting six treatments: TP1, TP2 y TP3 containing P at 1, 2 and 3 % (p/v), respectively, and TA1, TA2 y TA3 containing A at 1, 2 and 3 % (p/v), respectively. TP1 and TP2 capsules exhibited better morphological (more spherical) and size of 0.89 and 1.08 mm, respectively. TP3 capsules showed weak gel force, easy breaking and difficult management, while TA1, TA2 y TA3 capsules did not reached to form completely, presenting amorphous structures. The colonies former units of Lactobacillus casei encapsulated into the TP1 and TP2 were 3.6 x 108 and 6.5 x 108 g-1, respectively. TP2 capsules showed higher protection effect on the survival of Lactobacillus casei in yogur after 20 d of storage time at 4 °C (95.38 %) compared with that provided by the TP1 capsules (86.11 %). Preference sensory evaluation results indicated no significant difference between yogurts added with TP1 and TP2 capsules, and a commercial yogurt containing probiotic capsules; although the consumers detected capsules size differences contained in the yogurts.
002			DESARROLLO Y CARACTERIZACION DE MICROCAPSULAS : US
008			220117s xx 000 0 und d
010			_a183012
530			_aDisponible en PDF
583			_a2 ej. imp.
650			_aLactobacillus casei _xMicroencapsulación _9155146
650			_aLactobacillus casei _xMicroencapsulation _9155147
650			_aNanocarriers _9155148
650			_aNanotransportadores _9155149
650		0	_aYogur _xEvaluación sensorial de los alimentos _9155150
650			_aYogurt _xSensory evaluation _9155151
700			_aCastillo Zambrano, Cecilia, coaut. _9155152
700			_aLobato Calleros, Consuelo, dir. _9148245
700			_aMartínez Romero, Salvador, asesor _9163674
700			_aVillegas de Gante, Abraham Z., asesor _9163675
942			_cTESIS C785 2007
999			_c183012 _d183012