The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products
Abstract
ABSTRACT: Recently, the focus of scientific investigations has moved from the primary role of food as the source of energy and body‐forming substances to the more subtle action of biologically active food components on human health. There has been an explosion of consumer interest in the active role of food in the well‐being and life prolongation, as well as in the prevention of initiation, promotion, and development of nontransmissible chronic diseases. As a result, a new term—functional food—was proposed. Among these foods, probiotics may exert positive effects on the composition of gut microbiota and overall health, and the market is increasing annually. An increased demand for nondairy probiotic products comes from vegetarianism, milk cholesterol content, and lactose intolerance. Therefore, the development of these products is a key research priority for food design and a challenge for both industry and science sectors. This article presents an overview of functional food development, emphasizing nondairy foods that contain probiotic bacteria strains.
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Cites
Functional food. Product development, marketing and consumer acceptance—a review
Siró, I., Kápolna, E., Kápolna, B., & Lugasi, A. (2008) · Appetite · doi:10.1016/j.appet.2008.05.060 · Cited by 1,758
Consumers' willingness to buy functional foods. The influence of carrier, benefit and trust
Siegrist, M., Stampfli, N., & Kastenholz, H. (2008) · Appetite · doi:10.1016/j.appet.2008.04.003 · Cited by 296
Cited by
Probiotic functional foods: Survival of probiotics during processing and storage
Tripathi, M. K., & Giri, S. K. (2014) · Journal of Functional Foods · doi:10.1016/j.jff.2014.04.030 · Cited by 1,181
Health Benefits of Probiotics: A Review
Kechagia, M., Basoulis, D., Konstantopoulou, S., Dimitriadi, D., Gyftopoulou, K., Skarmoutsou, N., & Fakiri, E. M. (2013) · ISRN Nutrition · doi:10.5402/2013/481651 · Cited by 938
Fermented Foods, Health and the Gut Microbiome
Leeuwendaal, N. K., Stanton, C., O’Toole, P. W., & Beresford, T. P. (2022) · Nutrients · doi:10.3390/nu14071527 · Cited by 496
Fitzgerald, C., Mora-Soler, L., Gallagher, E., O’Connor, P., Prieto, J., Soler-Vila, A., & Hayes, M. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf301361c · Cited by 177
Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks
Beheshtipour, H., Mortazavian, A. M., Mohammadi, R., Sohrabvandi, S., & Khosravi‐Darani, K. (2013) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12004 · Cited by 178
Metadata
- Authors
- Granato, D., Branco, G. F., Nazzaro, F., Cruz, A. G., & Faria, J. A. F.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2010-04-29
- Volume
- 9
- Issue
- 3
- Pages
- 292-302
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W1977539889
- Cited by
- 753
- References
- 2
- FWCI
- 52.04
- Type
- journal article
- Language
- en
- Open access
- closed
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- Granato, D., Branco, G. F., Nazzaro, F., Cruz, A. G., & Faria, J. A. F. (2010). Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/j.1541-4337.2010.00110.x
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