Immobilization Technologies in Probiotic Food Production
Joint Authors
Nedovic, Viktor
Goyal, Arun
Mitropoulou, Gregoria
Kourkoutas, Ioannis
Source
Journal of Nutrition and Metabolism
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-15, 15 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-10-28
Country of Publication
Egypt
No. of Pages
15
Main Subjects
Abstract EN
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.
American Psychological Association (APA)
Mitropoulou, Gregoria& Nedovic, Viktor& Goyal, Arun& Kourkoutas, Ioannis. 2013. Immobilization Technologies in Probiotic Food Production. Journal of Nutrition and Metabolism،Vol. 2013, no. 2013, pp.1-15.
https://search.emarefa.net/detail/BIM-492942
Modern Language Association (MLA)
Mitropoulou, Gregoria…[et al.]. Immobilization Technologies in Probiotic Food Production. Journal of Nutrition and Metabolism No. 2013 (2013), pp.1-15.
https://search.emarefa.net/detail/BIM-492942
American Medical Association (AMA)
Mitropoulou, Gregoria& Nedovic, Viktor& Goyal, Arun& Kourkoutas, Ioannis. Immobilization Technologies in Probiotic Food Production. Journal of Nutrition and Metabolism. 2013. Vol. 2013, no. 2013, pp.1-15.
https://search.emarefa.net/detail/BIM-492942
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-492942