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Probiotic Dairy Products as Functional Foods

Granato, Daniel and Branco, Gabriel F and Gomes da Cruz, Adriano and de Assis Fonsecca, Jose and Shah, Nagendra P (2010) Probiotic Dairy Products as Functional Foods. Comprehensive Reviews in Food Science and Food Safety, 9 (5). pp. 455-470. ISSN 1541-4337 (online)

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Abstract

Foods that affect specific functions or systems in the human body, providing health benefits beyond energy and nutrients—functional foods—have experienced rapid market growth in recent years. This growth is fueled by technological innovations, development of new products, and the increasing number of health-conscious consumers interested in products that improve life quality. Since the global market of functional foods is increasing annually, food product development is a key research priority and a challenge for both the industry and science sectors. Probiotics show considerable promise for the expansion of the dairy industry, especially in such specific sectors as yogurts, cheeses, beverages, ice creams, and other desserts. This article presents an overview of functional foods and strategies for their development, with particular attention to probiotic dairy products. Moreover, special attention is paid to the sensory properties of such products to provide important information about their most desirable attributes.

Item Type: Article
Uncontrolled Keywords: ResPubID19752, functional foods,health-conscious consumers, probiotic dairy products,
Subjects: Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
FOR Classification > 0908 Food Sciences
SEO Classification > 8602 Dairy Products
Depositing User: VUIR
Date Deposited: 15 Nov 2011 03:47
Last Modified: 04 Feb 2015 00:53
URI: http://vuir.vu.edu.au/id/eprint/7408
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Citations in Scopus: 60 - View on Scopus

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