Probiotic Microorganisms and Encapsulation Method Approaches

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dc.authorid0000-0001-5948-2030
dc.authorid0000-0001-8694-0658
dc.authorscopusid57202897863
dc.authorscopusid56235721300
dc.authorscopusid57198137575
dc.authorscopusid7004622881
dc.authorwosidAKSU, Harun/D-6633-2019
dc.authorwosidYıkmış, Seydi/V-5890-2017
dc.authorwosidalpaslan, mehmet/ABA-3030-2020
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorAksu, Harun
dc.contributor.authorAlpaslan, Mehmet
dc.contributor.authorŞimşek, Osman
dc.coverage.doi10.4018/978-1-5225-5363-2
dc.date.accessioned2022-05-11T14:48:44Z
dc.date.available2022-05-11T14:48:44Z
dc.date.issued2018
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.description.abstractNowadays, interest in probiotics, which are useful and necessary for healthy life, is rapidly increasing, and studies on the beneficial effects of probiotics on human health continue intensely. Every year, increasing efforts to prevent cancer, which has been anticipated, has increased the interest in probiotics and therefore synbiotics. Encapsulation methods are one of the most important protection methods currently used to ensure the viability of probiotics and their effectiveness. Especially milk and dairy products are used for many purposes such as increasing the shelf life, increasing the nutritional value, providing digestibility, shortening the ripening period, improving taste and aroma substances. The use of the microencapsulation technique alone can improve probiotic vitality. Combining microencapsulation with various food processing technologies is thought to help improve the vitality of probiotics in production and storage. In this chapter, probiotic microorganisms and encapsulation applications are explored.
dc.identifier.doi10.4018/978-1-5225-5363-2.ch008
dc.identifier.endpage151
dc.identifier.isbn978-1-5225-5364-9
dc.identifier.isbn978-1-5225-5363-2
dc.identifier.issn2327-9354
dc.identifier.issn2327-9370
dc.identifier.scopus2-s2.0-85049703995
dc.identifier.scopusqualityN/A
dc.identifier.startpage132
dc.identifier.urihttps://doi.org/10.4018/978-1-5225-5363-2.ch008
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10678
dc.identifier.wosWOS:000468898100009
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYıkmış, Seydi
dc.institutionauthorAlpaslan, Mehmet
dc.language.isoen
dc.publisherIgi Global
dc.relation.ispartofMicrobial Cultures and Enzymes in Dairy Technology
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLactobacillus-Acidophilus
dc.subjectFish-Oil
dc.subjectMicroencapsulation
dc.subjectMilk
dc.subjectSurvival
dc.subjectPrebiotics
dc.subjectBifidobacterium
dc.subjectProtection
dc.subjectViability
dc.subjectBacteria
dc.titleProbiotic Microorganisms and Encapsulation Method Approaches
dc.typeBook Chapter

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