Title: Probiotics and Prebiotics
Authors : Ying, Dan Yang
Gantenbein-Demarchi, Corinne
Published in : Advances in Dairy Ingredients
Pages : 269
Pages to: 290
Editors of the parent work: Smithers, Geoffrey W.
Augustin, Mary Ann
Publisher / Ed. Institution : Wiley-Blackwell
Publisher / Ed. Institution: Iowa
Issue Date: 2013
License (according to publishing contract) : Licence according to publishing contract
Series : IFT Press series
Type of review: Not specified
Language : English
Subjects : Dairy ingredients; Prebiotics; Probiotics; Microorganisms
Subject (DDC) : 664: Food technology
Abstract: This chapter provides a comprehensive review of probiotics and prebiotics in dairy products. After an overview on the evolution, the health benefits and the most important probiotic strains, it emphasizes the fundamental principles for the evaluation and assessment of probiotics. Understanding the probiotic mechanism, the probiotic strain selection and the maintenance of probiotic viability were identified as the major challenges. Consumer perception and acceptance are important factors in the successful marketing of functional foods. A brief overview on prebiotics shows their beneficial impact on probiotics. Various microencapsulation methods and materials are discussed as adequate opportunities to enhance the viability of probiotics. The overview of the world market of functional food products shows a broad variety of probiotic dairy products.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Book Part
DOI : 10.1002/9781118448205.ch9
ISBN: 978-0-8138-2395-9
URI: https://digitalcollection.zhaw.ch/handle/11475/6533
Appears in Collections:Publikationen Life Sciences und Facility Management

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