Unconventional foods and by-products as sustainable encapsulating materials carrying probiotic cultures: An overview of the encapsulation methods, and incorporation on food products
Tânia Somera, Ísis Meireles Mafaldo, Fabrícia França Bezerril, Michele Rosset, Marciane Magnani, Tatiana Colombo Pimentel
Topics & Concepts
ProbioticFood scienceEncapsulation (networking)Fermented milk productsFood preservationBifidobacteriumBiotechnologyFood processingLactobacillus reuteriWhey proteinChemistryLactobacillusBiologyFermentationBacteriaLactic acidComputer networkGeneticsComputer scienceProbiotics and Fermented FoodsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides