Microencapsulation of probiotics and their incorporation in yoghurt - Vembu Iyer, Jayalalitha;Ayyasamy, Elango;Thirumalai Rengasamy, Pugazhenthi
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Microencapsulation is the latest tool to preserve the probiotics in dairy products by which they can enter into the large intestine where it is colonised. Fermented products are the good carrier of probiotics in nature and yoghurt is superb fit vehicle for probiotics. This book is focused with different encapsulation technologies and various trials to optimise the technology to produce good quality beads to incorporate in yoghurt like dairy products. Here most healthy probiotics groups have been chosen and techniques were optimised to improve their count in final product after processing yoghurt.…mehr

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Produktbeschreibung
Microencapsulation is the latest tool to preserve the probiotics in dairy products by which they can enter into the large intestine where it is colonised. Fermented products are the good carrier of probiotics in nature and yoghurt is superb fit vehicle for probiotics. This book is focused with different encapsulation technologies and various trials to optimise the technology to produce good quality beads to incorporate in yoghurt like dairy products. Here most healthy probiotics groups have been chosen and techniques were optimised to improve their count in final product after processing yoghurt.
Autorenporträt
La Dra. Jayalalitha Vembu Iyer es profesora adjunta en TANUVAS con 8 años de enseñanza e investigación con un grado básico de Licenciatura en Veterinaria y Ciencias Animales. Recibió el premio a la mejor científica joven de la Ciudad de la Ciencia del Gobierno de Tamilnadu en el año 2014.