Strategies Development for Enhancement of Probiotic Viability

Loulouda A Bosnea; T Moschakis; Poonam Singh - Nee Nigam; CG Biliaderis

Strategies Development for Enhancement of Probiotic Viability

Loulouda A Bosnea
, T Moschakis
, Poonam Singh - Nee Nigam
, CG Biliaderis

Aristotle University, Greece

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

The development of probiotic food and feed is a key research area for the future functional food markets, and thus many researchers and food manufacturers focus their efforts towards novel functional foods and ingredients. ...................................................................................................................... A number of these approaches have been studied for the micro-encapsulation of probiotic strains by complex coacervation. Techniques and methodologies to further improve viability of lactobacillus cells encapsulated in complex coacervates of WPI/Ga in stress environments of low pH, heating of simulated gastric juices etc has been assessed in our project.

Original language	English
Title of host publication	Unknown Host Publication
Publisher	Council of Scientific and Industrial Research
Pages	99-99
Number of pages	1
Volume	1
Publication status	Published (in print/issue) - 22 Nov 2015
Event	International conference on New Horizons in Biotechnology & XII Annual Convention of The Biotechnology Research Society - Council of Scientific & Industrial Research – National Institute of Interdisciplinary Science & Technology, Kerala, India Duration: 22 Nov 2015 → …

Conference

Conference	International conference on New Horizons in Biotechnology & XII Annual Convention of The Biotechnology Research Society
Period	22/11/15 → …

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Probiotics
Functional foods

Cite this

@inproceedings{add9011484e543ac909f541100358bad,

title = "Strategies Development for Enhancement of Probiotic Viability",

abstract = "The development of probiotic food and feed is a key research area for the future functional food markets, and thus many researchers and food manufacturers focus their efforts towards novel functional foods and ingredients. ...................................................................................................................... A number of these approaches have been studied for the micro-encapsulation of probiotic strains by complex coacervation. Techniques and methodologies to further improve viability of lactobacillus cells encapsulated in complex coacervates of WPI/Ga in stress environments of low pH, heating of simulated gastric juices etc has been assessed in our project.",

keywords = "Probiotics, Functional foods",

author = "Bosnea, \{Loulouda A\} and T Moschakis and \{Singh - Nee Nigam\}, Poonam and CG Biliaderis",

year = "2015",

month = nov,

day = "22",

language = "English",

volume = "1",

pages = "99--99",

booktitle = "Unknown Host Publication",

publisher = "Council of Scientific and Industrial Research",

address = "India",

note = "International conference on New Horizons in Biotechnology \& XII Annual Convention of The Biotechnology Research Society ; Conference date: 22-11-2015",

}

TY - GEN

T1 - Strategies Development for Enhancement of Probiotic Viability

AU - Bosnea, Loulouda A

AU - Moschakis, T

AU - Singh - Nee Nigam, Poonam

AU - Biliaderis, CG

PY - 2015/11/22

Y1 - 2015/11/22

N2 - The development of probiotic food and feed is a key research area for the future functional food markets, and thus many researchers and food manufacturers focus their efforts towards novel functional foods and ingredients. ...................................................................................................................... A number of these approaches have been studied for the micro-encapsulation of probiotic strains by complex coacervation. Techniques and methodologies to further improve viability of lactobacillus cells encapsulated in complex coacervates of WPI/Ga in stress environments of low pH, heating of simulated gastric juices etc has been assessed in our project.

AB - The development of probiotic food and feed is a key research area for the future functional food markets, and thus many researchers and food manufacturers focus their efforts towards novel functional foods and ingredients. ...................................................................................................................... A number of these approaches have been studied for the micro-encapsulation of probiotic strains by complex coacervation. Techniques and methodologies to further improve viability of lactobacillus cells encapsulated in complex coacervates of WPI/Ga in stress environments of low pH, heating of simulated gastric juices etc has been assessed in our project.

KW - Probiotics

KW - Functional foods

M3 - Conference contribution

VL - 1

SP - 99

EP - 99

BT - Unknown Host Publication

PB - Council of Scientific and Industrial Research

T2 - International conference on New Horizons in Biotechnology & XII Annual Convention of The Biotechnology Research Society

Y2 - 22 November 2015

ER -

Strategies Development for Enhancement of Probiotic Viability

Abstract

Conference

UN SDGs

Keywords

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Cite this