Principles and Methods of Microencapsulation of Probiotic Microorganisms

نویسندگان

  • Amir Mortazavian Department of Food Science and Engineering, Faculty of Biosystem Engineering, Campus of Agriculture, University of Tehran, P.O. Box 31587 -78659, Karaj, I.R. Iran
  • Mohammad Reza Ehsani Department of Food Science and Engineering, Faculty of Biosystem Engineering, Campus of Agriculture, University of Tehran, P.O. Box 31587 -78659, Karaj, I.R. Iran
  • Sara Sohrabvandi Department of Food Science and Engineering, Faculty of Biosystem Engineering, Campus of Agriculture, University of Tehran, P.O. Box 31587 -78659, Karaj, I.R. Iran
  • Seyed Hadi Razavi Department of Food Science and Engineering, Faculty of Biosystem Engineering, Campus of Agriculture, University of Tehran, P.O. Box 31587 -78659, Karaj, I.R. Iran
چکیده مقاله:

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.

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principles and methods of microencapsulation of probiotic microorganisms

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عنوان ژورنال

دوره 5  شماره 1

صفحات  1- 18

تاریخ انتشار 2007-01-01

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