Isbn: 9786139818440 - encapsulation of probiotic cells and food pigments for using in food (9 Ergebnisse)

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Paperback. Zustand: Brand New. 104 pages. 8.66x5.91x0.24 inches. In Stock.

Taschenbuch. Zustand: Neu. Encapsulation of probiotic cells and food pigments for using in food | Mohamed Amer (u. a.) | Taschenbuch | 104 S. | Englisch | 2018 | LAP LAMBERT Academic Publishing | EAN 9786139818440 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.…

Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The present study deals with 1- Evaluate the influence of Moringa oleifera leaves extract as a growth factor on probiotc bacterial growth before encapsulation and determine of resulted encapsulated probiotc bacteria resistance against artificial gastrointestinal conditions 2- Produce functional Kariesh cheese with encapsulated L. johnsonii and B. adolescentis and to evaluate their effects on Kariesh cheese properties during storage period 3- Produce carotenoids from Rhodotorula glutinis co-cultivated with Lactobacillus casei sub sp. casei using whey ( tested medium) and malt extract broth (standard medium) at optimal fermentation conditions and study the stability of carotenoids 4- Encapsulation of natural total carotenoids produced from Rhodotorula glutinis co-cultivated with Lactobacillus casei sub sp. casei using alginate entrapment for increasing total carotenoids water-solubility 5- Production of probiotic fermented whey beverage with the resultant encapsulated total carotenoids and study the properties of whey fermented beverage during storage period. Encapsulated natural total carotenoids could potentially be used in food and dairy industries and many other applications. 104 pp. Englisch.…

Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Amer AbeerAbeer Amer (formerly Abeer Amer), was born in Egypt. She has taken her MSc. and her Ph.D. was in Food Science. She has carried out research in Food Science and Technology for over 23 years in the Animal Production Research .…

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Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The present study deals with 1- Evaluate the influence of Moringa oleifera leaves extract as a growth factor on probiotc bacterial growth before encapsulation and determine of resulted encapsulated probiotc bacteria resistance against artificial gastrointestinal conditions 2- Produce functional Kariesh cheese with encapsulated L. johnsonii and B. adolescentis and to evaluate their effects on Kariesh cheese properties during storage period 3- Produce carotenoids from Rhodotorula glutinis co-cultivated with Lactobacillus casei sub sp. casei using whey ( tested medium) and malt extract broth (standard medium) at optimal fermentation conditions and study the stability of carotenoids 4- Encapsulation of natural total carotenoids produced from Rhodotorula glutinis co-cultivated with Lactobacillus casei sub sp. casei using alginate entrapment for increasing total carotenoids water-solubility 5- Production of probiotic fermented whey beverage with the resultant encapsulated total carotenoids and study the properties of whey fermented beverage during storage period. Encapsulated natural total carotenoids could potentially be used in food and dairy industries and many other applications.…

Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The present study deals with 1- Evaluate the influence of Moringa oleifera leaves extract as a growth factor on probiotc bacterial growth before encapsulation and determine of resulted encapsulated probiotc bacteria resistance against artificial gastrointestinal conditions 2- Produce functional Kariesh cheese with encapsulated L. johnsonii and B. adolescentis and to evaluate their effects on Kariesh cheese properties during storage period 3- Produce carotenoids from Rhodotorula glutinis co-cultivated with Lactobacillus casei sub sp. casei using whey ( tested medium) and malt extract broth (standard medium) at optimal fermentation conditions and study the stability of carotenoids 4- Encapsulation of natural total carotenoids produced from Rhodotorula glutinis co-cultivated with Lactobacillus casei sub sp. casei using alginate entrapment for increasing total carotenoids water-solubility 5- Production of probiotic fermented whey beverage with the resultant encapsulated total carotenoids and study the properties of whey fermented beverage during storage period. Encapsulated natural total carotenoids could potentially be used in food and dairy industries and many other applications.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 104 pp. Englisch.…