Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

The use of probiotic bacteria in novel foods to provide beneficial health effects is today of increasing interest in the food industry. The process stability of probiotics is, however, not always optimal. Microencapsulation technology can be used to maintain the viability of probiotic bacteria durin...

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Veröffentlicht in:	European food research & technology 2010-05, Vol.231 (1), p.1-12
Hauptverfasser:	Rokka, Susanna, Rantamäki, Pirjo
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Agriculture Analytical Chemistry Antibiotics Bacteria Biological and medical sciences Biotechnology Cellulose acetate Chemistry Chemistry and Materials Science Dairy products Food Food industries Food processing industry Food Science Forestry Fundamental and applied biological sciences. Psychology Gastrointestinal tract Glucose Lactobacillus Metabolism Novel foods Pathogens Polymers Probiotics Protective coatings Review Paper Saccharides Starch Statistical analysis
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