INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
capítulos de libros
Título:
Probiotics and prebiotics in dairy products.
Autor/es:
VINDEROLA, G.; DE LOS REYES-GAVILÁN, C.; REINHEIMER, J.
Libro:
Innovation in Food Engineering: New Techniques and Products
Editorial:
CRC Press
Referencias:
Lugar: Boca Raton; Año: 2008;
Resumen:
Topics
Ø Definition of probiotics. Microorganisms used.
Ø Traditional fermented milks vs. fermented milks carrying probiotic bacteria.
Ø Isolation, identification and characterization of potential probiotic bacteria.
Ø Beneficial effects ascribed to probiotic bacteria and fermented dairy products. Preventive or therapeutic effects?
Ø Production of probiotic cultures: culture media and conservation processes (spray-dried, lyophilized and frozen cultures).
Ø Probiotics in fermented dairy products.
Ø Probiotics as adjuncts cultures and probiotics as starter cultures.
Ø Enumeration of probiotic bacteria in dairy products. Challenges, hurdles and achievements.
Ø Technological and physicochemical factors that affect the viability of probiotic bacteria in dairy products.
Ø Viability versus functionality.
Ø Microencapsulation of probiotics.
Ø New technologies for the development of probiotic foods (HPH).
Ø Translation of functional effects to other food matrix: dried cell-free fractions of fermented milks.
Ø Probiotics in the future (ver paper sobre restaurants y probióticos, astronautas).
Ø The concept of prebiotics. General features of these substrates.
Ø Types of prebiotics according to their chemical composition, chain-length, and origin.
Ø Health benefits attributed to prebiotics.
Ø Technological properties of prebiotics.
Ø Laboratory and industrial production of prebiotics.
Ø Use of prebiotics in dairy products.
Ø Synbiotics: their use in dairy products.