Milk-Based Beverages.

BERGAMINI, C. V; WOLF I. V.; VÉNICA C.I.; HYNES E.R.; PEROTTI M.C.; VELEZ M. A

Volume 9: The Science of Beverages

Woodhead Publishers. Elsevier.

Año: 2019; p. 173 - 236

This chapter provides a summary on the definitions, regulatory framework, and market of functional foods with a focus on fermented dairy beverages. An overview of the current scientific knowledge about the main technological approaches is described: use of probiotic cultures, bioformation in situ of molecules of functional interest during fermentation, functional nonmicrobial ingredientsincluded in the formulation, and the reduction or replacement of fat and lactose. The impact on fermentation profile and sensory characteristics of products and potential health benefits is reviewed. Results obtained by our research group are also included.