Development of a microencapsulation technique for probiotic bacteria Lactobacillus casei 431 using a protein-polysaccharide complex : a thesis presented in partial fulfillment of the requirements of the degree of Masters of Technology in Food Technology at Massey University, Palmerston North, New Zealand

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Title

Development of a microencapsulation technique for probiotic bacteria Lactobacillus casei 431 using a protein-polysaccharide complex : a thesis presented in partial fulfillment of the requirements of the degree of Masters of Technology in Food Technology at Massey University, Palmerston North, New Zealand

Content partner

Massey University

Collection

Massey Research Online

Description

According to the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), probiotics are defined as ‘‘live microorganisms which when administered in adequate amounts confer a health benefit for the host’’ (FAO/WHO, 2001). Lactobacilli and Bifidobacteria are two major group of organisms considered to have probiotic properties. Probiotic bacteria are accepted universally for conferring beneficial effects to human gut health. However, the successful delivery of these bact...

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Format

Research paper

Research format

Thesis

Thesis level

Masters

Date created

2011

Creator

Nag, Arup

URL

https://hdl.handle.net/10179/2355

Related subjects

Microencapsulation / Gelled microcapsules / Membrane coating / Probiotics / Probiotic bacteria / Protein-polysaccharide complex / Sodium caseinate / Gellan gum / Micron level gel particles / Food technology

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