Probiotics and fermented dairy foods - a review
نویسندگان
چکیده
منابع مشابه
Probiotics in Dairy Fermented Products
Interest in the role of probiotics for human health began as early as 1908 when Metchnikoff associated the intake of fermented milk with prolonged life (Lourens-Hattingh and Vilijoen, 2001b). However, the relationship between intestinal microbiota and good health and nutrition has only recently been investigated. Therefore, it was not until the 1960’s that health benefit claims began appearing ...
متن کاملUse of Encapsulated Probiotics in Dairy Based Foods
Due to the perceived health benefits of probiotics, there has been an increased use in different health based products. Probiotics have been incorporated into a wider range of dairy products, including yogurts, cheese, ice cream and dairy desserts. The viability of probiotic cells is of paramount importance because to have their beneficial effects on the health, they must stay alive until they ...
متن کاملFocused Review: Agmatine in Fermented Foods
Polyamines (PAs) are ubiquitous substances considered to be bioregulators of numerous cell functions; they take part in cell growth, division, and differentiation. These biogenic amines are also involved in tissue repair and in intracellular signaling; in fact, because of their polycationic character, they interact to a large extent with membrane phospholipids and may play an important role in ...
متن کاملDairy Foods: Dairy Foods/Cheese
The objective of this research was to study the relationship between properties of base and process cheese food. Full fat Cheddar cheese was made with exopolysaccharides (EPS)-producing or nonproducing cultures. Process cheese food was made from 2 day or 1 month old EPS-positive and negative base Cheddar cheese. The EPS-positive base Cheddar cheese contained 2% higher moisture and 1.5% lower fa...
متن کاملProbiotics and Functional Foods
Contents 1. Summary Current nutrition research is aiming at health promotion, disease prevention and performance improvement. The provision of human being with required nutritional ingredients depends on both how well the host is provided with balanced foods and what state of intestinal microecology host has. Many food, endogenous and probiotic low molecular weight biologically active ingredien...
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ژورنال
عنوان ژورنال: Revista do Instituto de Laticínios Cândido Tostes
سال: 2013
ISSN: 2238-6416
DOI: 10.5935/2238-6416.20130048