کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099002 | 1082656 | 2011 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of food matrices on probiotic viability – A review focusing on the fruity bases
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
In the market of functional foods, the products targeting the gut health have been leadering the efforts on research and development. In this sense, much attention has been focused on the probiotic products, mainly the dairy ones. The probiotic food with some sort of fruit as ingredient has been considered as the consumer’s predilection. In spite of still scarce studies that point out the effects of the fruity food matrices on the probiotic survival and/or activity, until now they indicate a neutral or even a positive effect of this interaction in the host. The aim of this review is to update the most recent findings about the effect of food matrices, especially those with a fruity base, on the probiotic viability and/or activity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 22, Issue 7, July 2011, Pages 377–385
Journal: Trends in Food Science & Technology - Volume 22, Issue 7, July 2011, Pages 377–385
نویسندگان
Ana Paula do Espírito Santo, Patrizia Perego, Attilio Converti, Maricê N. Oliveira,