期刊名称：Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental
电子版ISSN：2236-1170
出版年度：2014
卷号：18
页码：66-75
DOI：10.5902/2236117013020
语种：Portuguese
出版社：Federal University of Santa Maria (UFSM)
摘要：The growing consumer concern about healthy eating led to the development of functional products, ie, that promotes health and well being of consumers beyond their primary nutritional function. The interest by the addition of probiotic microorganisms in various foods has been growing as a way to increase their nutritional and therapeutic values . However, the biggest problem faced by industries in the use of probiotic bacteria in foods is related to the maintenance and viability of these cultures. The probiotic cultures can not survive in sufficiently high number when subjected to certain conditions, for example, storage at low temperatures and the passage through the human gastrointestinal tract. Given this fact, many studies have focused on the protection and viability of probiotic cultures during production, storage and passage through the gastrointestinal tract probiotic product. Studies have shown that the cultures can be significantly protected by microencapsulation technique.
其他摘要：The growing consumer concern about healthy eating led to the development of functional products, ie, that promotes health and well being of consumers beyond their primary nutritional function. The interest by the addition of probiotic microorganisms in various foods has been growing as a way to increase their nutritional and therapeutic values . However, the biggest problem faced by industries in the use of probiotic bacteria in foods is related to the maintenance and viability of these cultures. The probiotic cultures can not survive in sufficiently high number when subjected to certain conditions, for example, storage at low temperatures and the passage through the human gastrointestinal tract. Given this fact, many studies have focused on the protection and viability of probiotic cultures during production, storage and passage through the gastrointestinal tract probiotic product. Studies have shown that the cultures can be significantly protected by microencapsulation technique.
