Title: Probiotics as ingredients in functional beverages
Abstract: Abstract: Good viability is a prerequisite for optimal probiotic functionality and therefore probiotic products should contain high enough levels of the specific probiotic strain(s) throughout the storage and during consumption. All food applications have some kind of limitations regarding the viability and stability of probiotics. These limitations typically involve factors such as the acidity of the food matrix and storage time and temperature of the product. This chapter focuses on probiotic beverages made of milk, fruits or vegetables. The nature of the probiotic beverage (raw materials, fermented or non-fermented, etc.) sets its own demands for the probiotic strains. Therefore special attention has to be paid to the selection of the suitable probiotic strain for a specific food application. Selecting a strain with good technological properties will be a key factor when novel food applications for probiotics are developed.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: book-chapter
Indexed In: ['crossref']
Access and Citation
Cited By Count: 11
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot