Open Access

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

Guowei Shu

Guowei Shu

School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Search for this author on
Sciendo|Google Scholar
Shu, Guowei
, 
Xin Yang

Xin Yang

School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Search for this author on
Sciendo|Google Scholar
Yang, Xin
, 
Zhangteng Lei

Zhangteng Lei

Shaanxi Pucheng Shiyang Feed Co., Ltd.Xi’an, China
Search for this author on
Sciendo|Google Scholar
Lei, Zhangteng
, 
Dan Huang

Dan Huang

School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Search for this author on
Sciendo|Google Scholar
Huang, Dan
 and 
Yaling ZHAI

Yaling ZHAI

Shaanxi Pucheng Shiyang Feed Co., Ltd.Xi’an, China
Search for this author on
Sciendo|Google Scholar
ZHAI, Yaling
  
Jan 03, 2019
Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying's Cover Image
About this article
Previous Article
Next Article
Cite
Download Cover
Published Online: Jan 03, 2019
Page range: 59 - 66
DOI: https://doi.org/10.2478/aucft-2018-0013
Keywords
© 2018 Guowei Shu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Industrial Chemistry, Industrial Chemistry, other, Food Science and Technology
Journal RSS Feed