Immobilization technologies in probiotic food production
Апстракт
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.
Извор:
Journal of Nutrition and Metabolism, 2013, 2013Издавач:
- Hindawi Limited
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Mitropoulou, G. AU - Nedović, Viktor AU - Goyal, A. AU - Kourkoutas, Yiannis PY - 2013 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3164 AB - 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. PB - Hindawi Limited T2 - Journal of Nutrition and Metabolism T1 - Immobilization technologies in probiotic food production VL - 2013 DO - 10.1155/2013/716861 ER -
@article{ author = "Mitropoulou, G. and Nedović, Viktor and Goyal, A. and Kourkoutas, Yiannis", year = "2013", abstract = "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.", publisher = "Hindawi Limited", journal = "Journal of Nutrition and Metabolism", title = "Immobilization technologies in probiotic food production", volume = "2013", doi = "10.1155/2013/716861" }
Mitropoulou, G., Nedović, V., Goyal, A.,& Kourkoutas, Y.. (2013). Immobilization technologies in probiotic food production. in Journal of Nutrition and Metabolism Hindawi Limited., 2013. https://doi.org/10.1155/2013/716861
Mitropoulou G, Nedović V, Goyal A, Kourkoutas Y. Immobilization technologies in probiotic food production. in Journal of Nutrition and Metabolism. 2013;2013. doi:10.1155/2013/716861 .
Mitropoulou, G., Nedović, Viktor, Goyal, A., Kourkoutas, Yiannis, "Immobilization technologies in probiotic food production" in Journal of Nutrition and Metabolism, 2013 (2013), https://doi.org/10.1155/2013/716861 . .