Beschreibung
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
Dr.Jayalalitha Vembu Iyer is Assistant Professor in TANVUAS with 8 years of Teaching and research with basic degree of Bachelor of Veterinary and Animal Science. Her doctoral degree was awarded with Dr.V.Kurien award. She received the best young women scientist award from Science City, Tamilnadu Government in the year 2014.
