Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be
addressed during the development of functional food products. Several factors have been …

The administration of probiotic microorganisms in adequate amounts is constantly related to
health benefits. To promote beneficial effects, these microorganisms must not be affected by …

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 …

From the past few decades, consumers' demand for probiotic-based functional and healthy
food products is rising exponentially. Encapsulation is an emerging field to protect probiotics …

The food industry expects increasingly complex properties (such as delayed release,
stability, thermal protection, and suitable sensorial profile) from food ingredients, which often …

Probiotic based products are associated with many health benefits. However, the main
problem is the low survival of these microorganisms in food products and in gastrointestinal …

The use of more than one core component in the encapsulation system, or co-
encapsulation, may increase the biological activity of the components compared to the case …

Microencapsulation involves coating or entrapping of a core material with a polymeric
material to generate microspheres in the size range of 1–1000μm. This versatile technology …

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

Fermented foods are the first processed staple human diet that have been produced and
consumed since development of human civilizations. Majority of the fermented foods are …