Although the application of enzymes in food as a food processing aid and enzyme supplement is ofinterest and widely used, the enzymes can be easily deactivated or lose their activity due to many causessuch as pH and moisture ...

Probiotic products should contain and maintain viable cells during the product shelf life at least above therapeutic minimum level for the benefit of consumers. Due to their generally poor viability and stability in food ...

This study describes the preparation of alginate-chitosan and alginate-gelatin beads containing saffron components to be incorporated as additives in food products. This study evaluated the influence of incorporating ...

Microencapsulation of Litsea cubeba essential oil (LCEO) with β-cyclodextrin (BCD) was carried out using the paste and co-precipitation methods at various oil concentrations and ratios of LCEO to BCD adapted from a central ...

The use of hydrocolloid gel matrices to encapsulate probiotics is of interest due to their gentle and simplicity of gel formation as well as mild condition used. This technique enhances the viability of entrapped cells ...