CORDIS Project
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This project focuses on improving the stability and effectiveness of probiotics, specifically Lactobacillus rhamnosus GG, in dairy powders. By studying the interactions between milk components and probiotics, the project aims to enhance the nutritional profile and shelf-life of dairy products.
Food technologists from private companies as well as university researchers are currently investing time and effort in the quest of healthier food systems.
One innovative solution may be to provide structured dairy powders allowing stabilization and enhancing the performance of bioactive compounds (flavonoid, vitamins, enzymes…) and cells (bacteria).
The present project is focused on probiotics stabilization and particularly on Lactobacillus rhamnosus GG.
The design of milk powders in Nancy has…
UNIVERSITE DE LORRAINE
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