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dc.contributor.authorYing, Dan Yang-
dc.contributor.authorGantenbein-Demarchi, Corinne-
dc.date.accessioned2018-06-06T06:54:28Z-
dc.date.available2018-06-06T06:54:28Z-
dc.date.issued2013-
dc.identifier.isbn978-0-8138-2395-9de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/6533-
dc.description.abstractThis 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.de_CH
dc.language.isoende_CH
dc.publisherWileyde_CH
dc.relation.ispartofAdvances in dairy ingredientsde_CH
dc.relation.ispartofseriesIFT Press seriesde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectDairy ingredientsde_CH
dc.subjectPrebioticsde_CH
dc.subjectProbioticsde_CH
dc.subjectMicroorganismsde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleProbiotics and Prebioticsde_CH
dc.typeBuchbeitragde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.publisher.placeIowade_CH
dc.identifier.doi10.1002/9781118448205.ch9de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end290de_CH
zhaw.pages.start269de_CH
zhaw.parentwork.editorSmithers, Geoffrey W.-
zhaw.parentwork.editorAugustin, Mary Ann-
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewEditorial reviewde_CH
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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.


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