The food biotechnology industry has developed numbers of fermented products containing
probiotic strains. Sufficient numbers of selected live probiotics in the products have several …

Emerging evidence and an in-depth understanding of the microbiome have helped in
identifying beneficial commensals and their therapeutic potentials. Specific commensal …

Written at a level comprehensible to non-experts, this handbook covers the current state of
encapsulation and controlled released technologies, presenting the fundamental processes …

The search for functional foods grows constantly, and in this demand, the supply of
industries that seek to produce and sell supplements also grows, as is the case of probiotics …

This study microencapsulated anthocyanin compounds extracted from blueberry (Vaccinium
spp.) by spray drying using different inlet air temperatures (120, 140 and 160° C) and wall …

Microparticles containing inulin, hi-maize, and trehalose were produced through spray
drying to encapsulate Lactobacillus acidophilus La-5. Afterwards, the encapsulation …

The objectives of this study were i) to microencapsulate probiotic cells of Lactobacillus
plantarum through a dual process consisting of emulsification followed by complex …

Whey cheeses have been produced from the very early steps of cheesemaking practices as
a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional …

Effect of carrier food type on in vitro gastrointestinal survival and adhesion ability of probiotic
Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and …

The objective of this study was to evaluate whether the coating of pectin microparticles
containing Lactobacillus acidophilus La5 with whey protein heat treated or without heat …