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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Shiby, V. K. Mishra, H. N. |
| Description | Country affiliation: India Author Affiliation: Shiby VK ( Freeze Drying and Animal Products Technology Discipline, Defence Food Research Laboratory, Siddharthanagar, Mysore 570011, India.) |
| Abstract | Fermented foods and beverages possess various nutritional and therapeutic properties. Lactic acid bacteria (LAB) play a major role in determining the positive health effects of fermented milks and related products. The L. acidophilus and Bifidobacteria spp are known for their use in probiotic dairy foods. Cultured products sold with any claim of health benefits should meet the criteria of suggested minimum number of more than 106 cfu/g at the time of consumption. Yoghurt is redefined as a probiotic carrier food. Several food powders like yoghurt powder and curd (dahi) powder are manufactured taking into consideration the number of organisms surviving in the product after drying. Such foods, beverages and powders are highly acceptable to consumers because of their flavor and aroma and high nutritive value. Antitumor activity is associated with the cell wall of starter bacteria and so the activity remains even after drying. Other health benefits of fermented milks include prevention of gastrointestinal infections, reduction of serum cholesterol levels and antimutagenic activity. The fermented products are recommended for consumption by lactose intolerant individuals and patients suffering from atherosclerosis. The formulation of fermented dietetic preparations and special products is an expanding research area. The health benefits, the technology of production of fermented milks and the kinetics of lactic acid fermentation in dairy products are reviewed here. |
| File Format | HTM / HTML |
| ISSN | 10408398 |
| Issue Number | 5 |
| Volume Number | 53 |
| e-ISSN | 15497852 |
| Journal | Critical Reviews in Food Science and Nutrition |
| Language | English |
| Publisher | Taylor & Francis |
| Publisher Date | 2013-01-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Sciences Dairy Products Microbiology Functional Food Analysis Beverages Bifidobacterium Metabolism Fermentation Food Microbiology Food Technology Methods Humans Lactobacillus Lactose Intolerance Probiotics Chemistry Yogurt Journal Article Review |
| Content Type | Text |
| Resource Type | Article |
| Subject | Industrial and Manufacturing Engineering Medicine Food Science |
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