Alginate in food

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Table of contents

1. INTRODUCTION
1. GENERAL INTRODUCTION
2. ETAT DE L’ART
2. STATE-OF-THE-ART
2.1. Gastrointestinal microbiota
2.2. Gut microbiome and host health
2.3. Probiotics
2.4. Encapsulation techniques
2.5. Encapsulation materials
2.6. Conclusions and perspectives
2.7. References
3. EXPERIMENTAL SECTION
3.1. Chemicals
3.2. Syntheses methods
3.3. Gastrointestinal passage procedure
3.4. LGG assessment in beverages
3.5. Materials characterization
3.6. Bacterial viability
3.7. LGG characterization
3.8. References
4. RESULTAT ET DISCUSSION
4. RESULTS AND DISCUSSION
4.1. Encapsulation of LGG via emulsification
4.2. Encapsulation of LGG via electrospraying
5. CONCLUSIONS GÉNÉRALES ET PERSPECTIVES
5. GENERAL CONCLUSIONS AND PERSPECTIVES