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Immobilization technologies in probiotic food production
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نویسنده
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mitropoulou g. ,nedovic v. ,goyal a. ,kourkoutas y.
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منبع
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journal of nutrition and metabolism - 2013 - دوره : 2013 - شماره : 0
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چکیده
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Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. in the present review,the use of probiotic microorganisms for the production of novel foods is discussed,while the benefits and criteria of using probiotic cultures are analyzed. subsequently,immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact,which is also highlighted and assessed. © 2013 gregoria mitropoulou et al.
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آدرس
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applied microbiology and molecular biotechnology research group,department of molecular biology and genetics,democritus university of thrace, Greece, faculty of agriculture,department of food technology,university of belgrade,nemanjina 6,zemun, Serbia, department of biotechnology,indian institute of technology guwahati,guwahati, India, applied microbiology and molecular biotechnology research group,department of molecular biology and genetics,democritus university of thrace, Greece
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Authors
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