| Yazarlar (1) |
Prof. Dr. Sevil SAĞLAM YILMAZ
Kırşehir Ahi Evran Üniversitesi, Türkiye |
| Özet |
| There has been a tremendous increase of cultured products containing probiotic bacteria in the past two decades. In order to produce probiotic products which, show health benefits, bacterial cells should be present in a viable form at certain numbers during the shelf life of the product. Microencapsulation of bacterial cells is currently gaining attention to increase viability of probiotic bacteria in food systems. There have been several encapsulation techniques that are already used such as spray drying, spraycooling, fluid-bed agglomeration and coating, freeze and vacuum drying, emulsion-based techniques, coacervation, extrusion-based techniques, adhesion to starch granules and compression coating in terms of encapsulation of the probiotics for their use in the fermented and other functional food products. Recently, alternative techniques; eg, electrospraying and electrospinning techniques have emerged for … |
| Anahtar Kelimeler |
| Bildiri Türü | Tebliğ/Bildiri |
| Bildiri Alt Türü | Özet Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) |
| Bildiri Niteliği | Web of Science Kapsamındaki Kongre/Sempozyum |
| Bildiri Dili | İngilizce |
| Kongre Adı | European Biotechnology Congress2016 |
| Kongre Tarihi | 05-05-2016 / 07-05-2016 |
| Basıldığı Ülke | Letonya |
| Basıldığı Şehir | Riga |
| Atıf Sayıları |
