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|Title:||Development of alginate beads for probiotic encapsulation: influence of different parameters in the beads size|
|Author(s):||Ramos, Phillippe E.|
Cerqueira, M. A.
Vicente, A. A.
Teixeira, J. A.
|Citation:||Ramos, P.; Muñiz-Alario, M.; Cerqueira, M. A.; Vicente, A. A.; Teixeira, J. A., Development of alginate beads for probiotic encapsulation: influence of different parameters in the beads size. ENGIHR Conference - The Intestinal Microbiota and Gut Health: Contribution of the Diet, Bacterial Metabolites Host Interactions and Impact on Health and Disease. Valencia, Spain, Sep. 18-20, 146-150, 2013.|
|Abstract(s):||In the present study different parameters were evaluated in the formation of alginate beads by ionotropic gelation (external extrusion). The size of alginate beads was determined and results showed that needle-CaCl2 solution distance, flow rate, sodium alginate concentration, needle diameter and molecular weight of sodium alginate influenced alginate beads formation. Moreover, was concluded that needle diameter was the parameter that most influenced the beads mean size.|
|Appears in Collections:||CEB - Artigos em Livros de Atas / Papers in Proceedings|