Microencapsulation and Application of Probiotic Bacteria Lactiplantibacillus plantarum 299v Strain

Microencapsulation is an up-and-coming technology for maintaining the viability of probiotics. However, the effect of core-to-wall ratios and ratios of polysaccharides on the protection of the Lactiplantibacillus plantarum 299v strain has not been deeply discussed. Lyophilization of the Lp. plantarum 299v strain was conducted, and different core-to-wall ratios and ratios... [Read More]

Sensory analysis and consumer mind-sets and emotions for dairy products

Mind Genomics is an actionable, scalable and empirical means to discover what to say, how to say it and to whom. This chapter presents a systematic approach to understanding consumer attitudes and emotions about statements regarding one prominent category of dairy products: cheese. In principle, the same approach can be... [Read More]

How do ethnically congruent music and meal drive food choices?

Playing ethnic music in restaurants increases consumer experience. Studies show, furthermore, that ethnic congruence of music and food affects food selection but not the liking of customers. An eye-tracking study was completed with 104 participants to uncover if there is an effect of ethnic music on selecting ethnic foods. German,... [Read More]

Microencapsulation of *Lactobacillus plantarum* 299v Strain with Whey Proteins by Lyophilization and Its Application in Production of Probiotic Apple Juices

Proteins coated probiotic microcapsules can be applied to the apple juice to develop a functional probiotic beverage. The viability of probiotics is strictly influenced by the production, storage, and digestion, while microencapsulation is a technology that can protect them against harsh environments. In this study, the impact of different core-to-wall... [Read More]