Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review

Trends in Food Science and Technology

Volumn 109, Issue , 2021, Pages 340-351

  Misra, Sourav ^a   Pandey, Pooja ^a   Mishra, Hari Niwas ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Bioactive compounds; Co encapsulation; Functional food products; Probiotic bacteria

Indexed keywords

BACTERIA; COST EFFECTIVENESS; FATTY ACIDS; FOOD MICROBIOLOGY; FRUIT JUICES; FUNCTIONAL FOOD; MICROSTRUCTURE; TEA;

BIOACTIVE COMPOUNDS; CO-ENCAPSULATION; GREEN TEA EXTRACTS; INDIVIDUAL COMPONENTS; OMEGA-3-FATTY ACIDS; POTENTIAL HEALTH; PROBIOTIC BACTERIA; RELEASE MECHANISM;

PROBIOTICS;

EID: 85099841471     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2021.01.039     Document Type: Review

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