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Journal of Food Quality
Volume 2018, Article ID 9267038, 11 pages
https://doi.org/10.1155/2018/9267038
Research Article

Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages

1Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Str., 02-532 Warsaw, Poland
2Laboratory of Electrostatic Methods of Bioencapsulation, Nalecz Institute of Biocybernetics and Biomedical Engineering PAS, 4 Trojdena Str., 02-109 Warsaw, Poland

Correspondence should be addressed to Urszula T. Jasińska; lp.srpbi@aksnisaj.aramat

Received 17 October 2017; Revised 26 March 2018; Accepted 3 April 2018; Published 8 May 2018

Academic Editor: Flora V. Romeo

Copyright © 2018 Urszula T. Jasińska et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Urszula T. Jasińska, Sylwia Skąpska, Lubomiła Owczarek, Agnieszka Dekowska, and Dorota Lewińska, “Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages,” Journal of Food Quality, vol. 2018, Article ID 9267038, 11 pages, 2018. https://doi.org/10.1155/2018/9267038.