The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Challenges in the Addition of Probiotic Cultures to Foods
Abstract
Probiotic cultures are increasingly being added to foods in order to develop products with health-promoting properties. Although the literature is abundant on the beneficial effects of bifidobacteria and Lactobacillus acidophilus on health, little information is available on the challenges industry faces in adding these probiotic cultures to food products. The aim of this article is to examine seven issues that should be addressed when developing functional foods: 1) type or form of probiotic that should be used; 2) addition level required to have a beneficial effect; 3) toxicity; 4) effect of the processing steps on viability; 5) determination, in the product, of the cell populations added; 6) stability during storage; 7) changes in sensory properties of the foods.
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Cites
Probiotic bacteria: Selective enumeration and survival in dairy foods
Shah, N. P. (2000) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(00)74953-8 · Cited by 1,010
Molly, K., Vande Woestyne, M., & Verstraete, W. (1993) · Applied Microbiology and Biotechnology · doi:10.1007/bf00228615 · Cited by 672
Probiotics: towards demonstrating efficacy
Mattila-Sandholm, T., Blum, S., Collins, J. K., Crittenden, R., de Vos, W., Dunne, C., Fondén, R., Grenov, G., Isolauri, E., Kiely, B., et al. (1999) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(00)00029-7 · Cited by 110
Cited by
Brouns, F., Bjorck, I., Frayn, K. N., Gibbs, A. L., Lang, V., Slama, G., & Wolever, T. M. S. (2005) · Nutrition Research Reviews · doi:10.1079/nrr2005100 · Cited by 1,093
How to select a probiotic? A review and update of methods and criteria
de Melo Pereira, G. V., de Oliveira Coelho, B., Magalhães Júnior, A. I., Thomaz-Soccol, V., & Soccol, C. R. (2018) · Biotechnology Advances · doi:10.1016/j.biotechadv.2018.09.003 · Cited by 523
Leveraging diet to engineer the gut microbiome
Wolter, M., Grant, E. T., Boudaud, M., Steimle, A., Pereira, G. V., Martens, E. C., & Desai, M. S. (2021) · Nature Reviews Gastroenterology & Hepatology · doi:10.1038/s41575-021-00512-7 · Cited by 211
Probiotics in the dairy industry—Advances and opportunities
Gao, J., Li, X., Zhang, G., Sadiq, F. A., Simal‐Gandara, J., Xiao, J., & Sang, Y. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12755 · Cited by 195
Probiotics as Complementary Treatment for Metabolic Disorders
Le Barz, M., Anhê, F. F., Varin, T. V., Desjardins, Y., Levy, E., Roy, D., Urdaci, M. C., & Marette, A. (2015) · Diabetes & Metabolism Journal · doi:10.4093/dmj.2015.39.4.291 · Cited by 142
Self-citation
Metadata
- Authors
- CHAMPAGNE, C. P., GARDNER, N. J., & ROY, D.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2005-01
- Volume
- 45
- Issue
- 1
- Pages
- 61-84
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2022990342
- Cited by
- 470
- References
- 3
- FWCI
- 18.21
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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