Stability of Encapsulated Lactic Acid Bacteria in Yoghurt - Couverture souple

Afzaal, Muhammad; Aamir, Muhammad; Zahoor, Tahir

 
9783659786631: Stability of Encapsulated Lactic Acid Bacteria in Yoghurt
Couverture souple
ISBN 10 : 3659786632 ISBN 13 : 9783659786631
Editeur : LAP LAMBERT Academic Publishing, 2015

Synopsis

Probiotic are ingredients mostly fermented and selected that permit precise changes, both in the properties and action in the gastrointestinal tract (GIT). Yoghurt with the living probiotic bacteria can help in the digestion of lactose in the intestine. Probiotic health benefits that include antibiotic therapy, improve symptoms of lactose intolerance, provide resistant against cancer, healthy substitute of good bacteria in the intestinal tract, reduce incidence of diarrhea in humans and help in lowering cholesterol. Encapsulation is an important technology for enhancing the survival of the probiotic microorganism in the different dairy and non dairy products.The yoghurt prepared with encapsulated bacteria has showed positive effects on the physico-chemical characteristics, microbial count and acceptability to the consumers.

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Présentation de l'éditeur

Probiotic are ingredients mostly fermented and selected that permit precise changes, both in the properties and action in the gastrointestinal tract (GIT). Yoghurt with the living probiotic bacteria can help in the digestion of lactose in the intestine. Probiotic health benefits that include antibiotic therapy, improve symptoms of lactose intolerance, provide resistant against cancer, healthy substitute of good bacteria in the intestinal tract, reduce incidence of diarrhea in humans and help in lowering cholesterol. Encapsulation is an important technology for enhancing the survival of the probiotic microorganism in the different dairy and non dairy products.The yoghurt prepared with encapsulated bacteria has showed positive effects on the physico-chemical characteristics, microbial count and acceptability to the consumers.

Biographie de l'auteur

Muhammad Afzaal has received his B.Sc. (Hons) degree and M.Sc. (Hons) degree major Food Science and Technology from University of Agriculture Faisalabad, Pakistan. Currently Mr. Afzaal is working as lecturer at Department of Food Science, Nutrition & Home Economics, Government College University, Faisalabad, Pakistan.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2015
Langue
anglais
ISBN 10 
3659786632
ISBN 13 
9783659786631
Reliure
Broché
Nombre de pages
88
Coordonnées du fabricant
non disponible
Personne responsable
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