Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures

Keyphrases

• Preparation Method 100%
• Protection Mechanism 100%
• Lactic Acid 100%
• Starter Culture 100%
• Membrane Damage 33%
• Vitrification 33%
• Food Industry 33%
• Fermented Foods 33%
• Sugar Glass 33%
• Glass Matrix 33%
• Preferential Exclusion 33%
• Protectins 33%
• Hydration Force 33%
• Thermal Injury 33%
• Fermentation Metabolites 33%
• Inactivation Mechanism 33%
• Cryoinjury 33%
• Compatible Solutes 33%
• Protective Mechanism 33%
• Dry Media 33%
• Water Replacement 33%

Food Science

• Starter Culture 100%