Immobilization technologies in probiotic food production

dc.creator	Mitropoulou, G.
dc.creator	Nedović, Viktor
dc.creator	Goyal, A.
dc.creator	Kourkoutas, Yiannis
dc.date.accessioned	2020-12-17T20:41:58Z
dc.date.available	2020-12-17T20:41:58Z
dc.date.issued	2013
dc.identifier.issn	2090-0724
dc.identifier.uri	http://aspace.agrif.bg.ac.rs/handle/123456789/3164
dc.description.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.	en
dc.publisher	Hindawi Limited
dc.rights	openAccess
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.source	Journal of Nutrition and Metabolism
dc.title	Immobilization technologies in probiotic food production	en
dc.type	article
dc.rights.license	BY
dc.citation.other	2013: -
dc.citation.volume	2013
dc.identifier.doi	10.1155/2013/716861
dc.identifier.fulltext	http://aspace.agrif.bg.ac.rs/bitstream/id/1808/3161.pdf
dc.identifier.scopus	2-s2.0-84888869123
dc.type.version	publishedVersion