European Food Science and Engineering
Yazarlar (2)
Prof. Dr. Osman GÜL Türkiye
Muhammet Dervisoglu
Kastamonu Üniversitesi
Kastamonu Üniversitesi
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | Optimization of spray drying conditions for microencapsulation of Lactobacillus casei Shirota using | ||
| Makale Dili | – | Basım Tarihi | 01-2020 |
| Cilt / Sayı / Sayfa | 1 / 1 / 1–8 | DOI | – |
| Makale Linki | https://www.academia.edu/download/92942530/1514002.pdf | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| In recent years, there is a growing interest in using medicinal and aromatic plants as natural sources in pharmaceutical, food, biotechnology, agricultural and cosmetic industries all over the world (Şerbetçi et al., 2012). The main purpose is to use them or their extracts containing bioactive compounds in foods and pharmaceutical industries to replace synthetic chemicals. In addition, natural antioxidants have the capacity to improve food quality and stability during formulation, manufacture and storage. The plants of the Hypericum genus have potential uses in traditional medicine. The genus Hypericum L.(family: Hypericaceae) which contains 484 species occurs throughout the world (Cirak, Radušienė, Kurtarc, Marksa, & Ivanauskas, 2020; Mohammed, Şabik, Dogan, Selamoglu, & Sevindik, |
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