Title of article
Principles and Methods of Microencapsulation of Probiotic Microorganisms
Author/Authors
Sohrabvandi Sara نويسنده Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences , Mortazavian Amir نويسنده Department of Food Science and Engineering - Faculty of Biosystem Engineering - Campus of Agriculture University of Tehran , Karaj , Razavi Hadi نويسنده Department of Food Science and Engineering - Faculty of Biosystem Engineering - Campus of Agriculture University of Tehran , Karaj , Mohammad Reza Sara نويسنده Department of Food Science and Engineering - Faculty of Biosystem Engineering - Campus of Agriculture - University of Tehran, Karaj
Pages
18
From page
1
To page
18
Abstract
Worldwide popularity of probiotic- microorganisms and their products on the one hand, and their general weak viability in food products (especially fermented types) as well as gastrointestinal conditions on the other hand, has encouraged researchers to innovate different methods of probiotics viability improvement. Microencapsulation of the probiotic cells is one of the newest and highly efficient methods, which is now under the especial attention and is being developed by various researchers. This article reviews the principles and methods of probiotic cell microencapsulation.
Journal title
Astroparticle Physics
Serial Year
2007
Record number
2412792
Link To Document