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Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages

Paper ID Volume ID Publish Year Pages File Format Full-Text
19659 43116 2016 8 PDF Available
Title
Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages
Abstract

The food biotechnology industry has developed numbers of fermented products containing probiotic strains. Sufficient numbers of selected live probiotics in the products have several advantages for human health. Nowadays, there is increased demand for probiotic based beverages. The application of probiotic cultures in different food matrices (dairy and non-dairy based beverages), could represent a great challenge for viability of probiotics. The success of new probiotic beverages depend on capability of probiotics to provide enough numbers of viable cells that beneficially modify the gut microbiota of the host. Therefore, this article provides an overview of the application of probiotics in dairy and non-dairy based beverages and their viability during refrigerated storage.

Keywords
Beverages; Milk; Fruits; Vegetables; Cereals; Probiotic viability
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 13, 1 March 2016, Pages 1–8
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us