Adequate intake of live probiotics can provide benefits to human health and wellbeing.
However, free probiotics tend to lose their viability during the production, storage, and …

Probiotic strains are claimed to confer health benefits to human organisms when consumed
in adequate amounts. Thus, over the last decades there has been an increased interest in …

Background Probiotic and starter bacteria are generally dried to produce easy-to-use
ingredients that are stable and flexible for applications in the food, feed and pharmaceutical …

Background With almost thirty years of application in field of probiotics, microencapsulation
is becoming an important technology for sustaining cell viability during food production …

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 present consumer market is concerned about a healthy diet and the demand for such
products has been on the rise. Intense research has been conducted on gut microbiota for …

In the present study, Lactobacillus acidophilus LA-5 was microencapsulated in sodium
alginate, followed by fish gelatin coating (0.5, 1.5, and 3%). The survival of L. acidophilus in …

Although bread is the main consumed staple food worldwide containing essential micro-and
macronutrients, incorporation of probiotics (PRO) into this nondairy product has been less …

Probiotic foods are widely consumed due to their health benefits. Foods with high daily
intake, such as cereal-based products, are good vehicles to supplement probiotics. Probiotic …

The aim of this study was to investigate the effect of microencapsulation with tragacanth gum
and sago starch on the physicochemical properties, staling, and viability of probiotic bacteria …