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The Effects of Probiotic Cultures in Functional Foods: Technological Aspects of Probiotics

The Effects of Probiotic Cultures in Functional Foods: Technological Aspects of Probiotics

Gulden Basyigit Kilic
Copyright: © 2019 |Pages: 22
ISBN13: 9781522570394|ISBN10: 152257039X|EISBN13: 9781522570400
DOI: 10.4018/978-1-5225-7039-4.ch015
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MLA

Kilic, Gulden Basyigit. "The Effects of Probiotic Cultures in Functional Foods: Technological Aspects of Probiotics." Complementary and Alternative Medicine: Breakthroughs in Research and Practice, edited by Information Resources Management Association, IGI Global, 2019, pp. 352-373. https://doi.org/10.4018/978-1-5225-7039-4.ch015

APA

Kilic, G. B. (2019). The Effects of Probiotic Cultures in Functional Foods: Technological Aspects of Probiotics. In I. Management Association (Ed.), Complementary and Alternative Medicine: Breakthroughs in Research and Practice (pp. 352-373). IGI Global. https://doi.org/10.4018/978-1-5225-7039-4.ch015

Chicago

Kilic, Gulden Basyigit. "The Effects of Probiotic Cultures in Functional Foods: Technological Aspects of Probiotics." In Complementary and Alternative Medicine: Breakthroughs in Research and Practice, edited by Information Resources Management Association, 352-373. Hershey, PA: IGI Global, 2019. https://doi.org/10.4018/978-1-5225-7039-4.ch015

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Abstract

Functional foods are an important part of an overall healthy lifestyle that includes a balanced diet and physical activity. The consumption of probiotic foods has many benefits. Dairy products that contain probiotic bacteria are those that are produced with various fermentation methods, especially lactic acid fermentation, by using starter cultures and those that have various textures and aromas. Fermented dairy probiotic products are popular due to their differences in taste and their favourable physiological effects. However, recent upsurge in interest of consumers towards dairy alternatives has opened up new research areas for developing non-dairy probiotic products. Different substrates such as cereals, fruit juices, vegetables can be used utilized for delivering these beneficial microorganisms. This chapter provides an insight on the recent research/developments about selection criteria of bacteria as probiotics and in the field of technological properties of probiotics.

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