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The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders
Author(s) -
JaniszewskaTurak Emilia,
Hornowska Łucja,
Pobiega Katarzyna,
Gniewosz Małgorzata,
WitrowaRajchert Dorota
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14915
Subject(s) - maltodextrin , food science , lactobacillus plantarum , spray drying , fermentation , chemistry , bacteria , microorganism , lactic acid , betalain , water activity , starter , lactobacillus reuteri , lactobacillus , water content , chromatography , biology , pigment , genetics , geotechnical engineering , organic chemistry , engineering
Fermented beetroot powders have a high content of bioactive components. Fermented beetroot powders have low bacteria amount. Method of spray‐drying fermented juices needs to be refined.