Role of drying technology in probiotic encapsulation and impact on food safety-Reference-Cited by-同舟云学术

Role of drying technology in probiotic encapsulation and impact on food safety

Published:2022-03-02 Issue:8 Volume:40 Page:1562-1581
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Sehrawat Rachna¹^ORCID,Abdullah S.¹,Khatri Prateek²,Kumar Lokesh³^ORCID,Kumar Anit⁴,Mujumdar Arun Sadashiv⁵

Affiliation:

1. Department of Food Process Engineering, National Institute of Technology, Rourkela, Orissa, India

2. Department of Chemical Engineering, Indian Institute of Delhi, Hauz Khas, New Delhi, India

3. Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand

4. Department of Food Technology, School of Chemical Technology, Harcourt Butler Technical University, Kanpur, India

5. Department of Bioresource Engineering, McGill University, Quebec, Canada

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2044844

Reference101 articles.

1. Scientific Report of the 2015 Dietary Guidelines Advisory Committee. www.health.gov/dietaryguidelines/2015-scientific-report/. (accessed November 26, 2021).

2. Drying of Fruits and Vegetables in a Developed Multimode Drying Unit and Comparison with Commercially Available Systems

3. Importance of drying in support of human welfare

4. Food Security: Impact of Climate Change and Technology

5. Anon. Probiotics Market by Application (Functional Food & Beverages (Dairy Products, Non-dairy Beverages, Infant Formula, Cereals), Dietary Supplements, Feed), Ingredient (Bacteria, Yeast), Form (Dry, Liquid), End User, & Region – Global Forecast to 2026 https://www.marketsandmarkets.com/Market-Reports/probiotic-market-advanced-technologies-and-global-market-69.html. (accessed November 26, 2021).

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