RECENT DEVELOPMENTS ON WALL MATERIALS FOR THE MICROENCAPSULATION OF PROBIOTICS: A REVIEW

In recent decades a surge in demand for better and healthier foods has sprung up.One category of products under such increases in demand is probiotic products, both in the form of foodstuffs and dietary supplements.These are living microorganisms that when consumed provide a variety of health benefits to the host, regarding the health of the gastro

Abstract Egg cooks are challenged by the two-phase structure: albumen and yolk require two cooking temperatures.Separation or a compromise temperature to the detriment of food safety or taste preference are the options.In the present article, we find that it is possible to cook albumen and yolk at two temperatures without separation by using period