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

Author:

Sehrawat Rachna1ORCID,Abdullah S.1,Khatri Prateek2,Kumar Lokesh3ORCID,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

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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