Document Detail


Probiotic fermentation of plant based products: possibilities and opportunities.
MedLine Citation:
PMID:  22059963     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Functional foods are claimed to have several health-specific advantages. In addition to their basic nutritive value, they contain a proper balance of ingredients which help in the prevention and treatment of illnesses and diseases. Within this category, products containing lactic acid bacteria or probiotics are increasingly gaining importance. The recognition of the beneficial effects of dairy products containing probiotics has been well established. The allergy to dairy products, lactose intolerance, and cholesterol content are the major drawbacks related to the use of fermented dairy products for a large percentage of consumers. Modern consumers are increasingly interested in their personal health, and expect the food that they eat to be healthy or even capable of preventing illness. Because of this, probiotic food products made out of fermentation of cereals and fruits and vegetables is receiving attention from the scientific world as well as consumers and constitutes the major part of this review. The use of mathematical models for the probiotic fermentation will help in reducing the time and effort involved in the optimization of the probiotic fermentation process. We have tried to summarize the developments in the use of mathematical models for probiotic fermentation. Future technological prospects exist in innovations which represent solutions for the stability and viability problems of probiotics in new food environments. Current research on novel probiotic formulations and microencapsulation technologies exploiting biological carrier and barrier materials has also been discussed.
Authors:
Shilpi Gupta; Nissreen Abu-Ghannam
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  52     ISSN:  1549-7852     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2012  
Date Detail:
Created Date:  2011-11-08     Completed Date:  2012-03-15     Revised Date:  2012-03-22    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  183-99     Citation Subset:  IM    
Affiliation:
School of Food Science and Environmental Health, Department of Food Science Dublin Institute of Technology, Ireland.
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MeSH Terms
Descriptor/Qualifier:
Cereals
Dietary Supplements
Fermentation*
Food Handling / methods
Food Microbiology / methods*,  trends*
Fruit
Functional Food
Humans
Models, Theoretical
Plants, Edible*
Probiotics*
Vegetables

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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