Properties of probiotics and encapsulated probiotics in food

• Autorzy: Ozyurt V. H. , Otles S.
• Języki publikacji: EN

Abstrakty

EN

Probiotics are microorganisms which confer health benefits upon application in sufficiently-high viable celi amounts. Probiotics are typically members of Lactobacillus and Bifidobacterium species commonly associated with human gastrointestinal tracts. In the recent past, there has been a rising interest in producing functional foods containing encapsulated probiotic bacteria. Recent studies have been reported using dairy products like cheese, yogurt and ice cream as food carrier, and non-dairy products like meat, fruits, cereals, chocolate, etc. However, the industrial sector contains only few encapsulated probiotic products. Probiotics have been developed by several companies in a capsule or a tablet form. The review compiles probiotics, encapsulation technology and celi life in the food matrices.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2014
• Tom: 13
• Numer: 4
• Opis fizyczny: p.413-424,ref.

Twórcy

autor

Ozyurt V. H.

• Food Engineering Department, Faculty of Engineering, Ege University of Izmir, 35100, Bornova Izmir, Turkey

autor

Otles S.

• Food Engineering Department, Faculty of Engineering, Ege University of Izmir, 35100, Bornova Izmir, Turkey

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