APPLICATION OF MICROENCAPSULATION ON PROBIOTIC CHEDDAR CHEESE RIPENING

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Seyed Yaghoubi Amin; MORTAZAVI SEYED ALI; Ghanbarzadeh Taravat

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

APPLICATION OF MICROENCAPSULATION ON PROBIOTIC CHEDDAR CHEESE RIPENING

Author(s)

Seyed Yaghoubi Amin | MORTAZAVI SEYED ALI | Ghanbarzadeh Taravat

Keywords

PROBIOTIC

MICROENCAPSULATION

CHEDDAR CHEESE

RIPENING

Abstract

MICRO AND NANOENCAPSULATION ARE MOST PRACTICAL AND EFFECTIVE TECHNIQUES FOR FUNCTIONAL FOODS AS PROBIOTICS, PREBIOTICS AND SYNBIOTICS. IN ORDER TO INCREASE OF SHELF LIFE OF PROBIOTICS AND ALSO IMPROVING OF SOME PHYSICO-CHEMICAL PROPERTIES OF CHEDDAR CHEESE, MICROENCAPSULATION TECHNIQUE CAN BE USED EFFECTIVELY IN THIS FIELD. DUE TO THE IMPORTANCE OF CHEDDAR CHEESE RIPENING, IT IS NECESSARY TO MAINTAIN THE FAVORABLE CONDITIONS FOR SURVIVAL OF PROBIOTICS AND ALSO ENHANCE OF RIPENING TIME VIA CONTROLLED RELEASE.

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APA: Copy

Seyed Yaghoubi, Amin, MORTAZAVI, SEYED ALI, & Ghanbarzadeh, Taravat. (2013). APPLICATION OF MICROENCAPSULATION ON PROBIOTIC CHEDDAR CHEESE RIPENING. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926405/en

Vancouver: Copy

Seyed Yaghoubi Amin, MORTAZAVI SEYED ALI, Ghanbarzadeh Taravat. APPLICATION OF MICROENCAPSULATION ON PROBIOTIC CHEDDAR CHEESE RIPENING. 2013. Available from: https://sid.ir/paper/926405/en

IEEE: Copy

Amin Seyed Yaghoubi, SEYED ALI MORTAZAVI, and Taravat Ghanbarzadeh, “APPLICATION OF MICROENCAPSULATION ON PROBIOTIC CHEDDAR CHEESE RIPENING,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926405/en

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