| Publikationstyp: | Buchbeitrag |
| Art der Begutachtung: | Editorial review |
| Titel: | Probiotics and Prebiotics |
| Autor/-in: | Ying, Dan Yang Gantenbein-Demarchi, Corinne |
| DOI: | 10.1002/9781118448205.ch9 |
| Erschienen in: | Advances in dairy ingredients |
| Herausgeber/-in des übergeordneten Werkes: | Smithers, Geoffrey W. Augustin, Mary Ann |
| Seite(n): | 269 |
| Seiten bis: | 290 |
| Erscheinungsdatum: | 2013 |
| Reihe: | IFT Press series |
| Verlag / Hrsg. Institution: | Wiley |
| Verlag / Hrsg. Institution: | Iowa |
| ISBN: | 978-0-8138-2395-9 |
| Sprache: | Englisch |
| Schlagwörter: | Dairy ingredients; Prebiotics; Probiotics; Microorganisms |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | 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. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/6533 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
Es gibt keine Dateien zu dieser Ressource.
Zur Langanzeige
Ying, D. Y., & Gantenbein-Demarchi, C. (2013). Probiotics and Prebiotics. In G. W. Smithers & M. A. Augustin (Eds.), Advances in dairy ingredients (pp. 269–290). Wiley. https://doi.org/10.1002/9781118448205.ch9
Ying, D.Y. and Gantenbein-Demarchi, C. (2013) ‘Probiotics and Prebiotics’, in G.W. Smithers and M.A. Augustin (eds) Advances in dairy ingredients. Iowa: Wiley, pp. 269–290. Available at: https://doi.org/10.1002/9781118448205.ch9.
D. Y. Ying and C. Gantenbein-Demarchi, “Probiotics and Prebiotics,” in Advances in dairy ingredients, G. W. Smithers and M. A. Augustin, Eds. Iowa: Wiley, 2013, pp. 269–290. doi: 10.1002/9781118448205.ch9.
YING, Dan Yang und Corinne GANTENBEIN-DEMARCHI, 2013. Probiotics and Prebiotics. In: Geoffrey W. SMITHERS und Mary Ann AUGUSTIN (Hrsg.), Advances in dairy ingredients. Iowa: Wiley. S. 269–290. ISBN 978-0-8138-2395-9
Ying, Dan Yang, and Corinne Gantenbein-Demarchi. 2013. “Probiotics and Prebiotics.” In Advances in Dairy Ingredients, edited by Geoffrey W. Smithers and Mary Ann Augustin, 269–90. Iowa: Wiley. https://doi.org/10.1002/9781118448205.ch9.
Ying, Dan Yang, and Corinne Gantenbein-Demarchi. “Probiotics and Prebiotics.” Advances in Dairy Ingredients, edited by Geoffrey W. Smithers and Mary Ann Augustin, Wiley, 2013, pp. 269–90, https://doi.org/10.1002/9781118448205.ch9.
Alle Ressourcen in diesem Repository sind urheberrechtlich geschützt, soweit nicht anderweitig angezeigt.