Publication type: Book part
Type of review: Editorial review
Title: Probiotics and Prebiotics
Authors: Ying, Dan Yang
Gantenbein-Demarchi, Corinne
DOI: 10.1002/9781118448205.ch9
Published in: Advances in dairy ingredients
Editors of the parent work: Smithers, Geoffrey W.
Augustin, Mary Ann
Pages: 269
Pages to: 290
Issue Date: 2013
Series: IFT Press series
Publisher / Ed. Institution: Wiley
Publisher / Ed. Institution: Iowa
ISBN: 978-0-8138-2395-9
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.
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in Collections:Publikationen Life Sciences und Facility Management

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