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Book Chapter: Impact of food unit operations on probiotic microorganisms

TitleImpact of food unit operations on probiotic microorganisms
Authors
Issue Date2017
PublisherJohn Wiley and Sons Ltd.
Citation
Impact of food unit operations on probiotic microorganisms. In Anderson de Souza Sant’Ana (Ed.), Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology, p. 327-338. Chichester, UK ; Hoboken, NJ: John Wiley and Sons Ltd., 2017 How to Cite?
AbstractProbiotic foods contain live microorganisms that are believed to actively enhance health by improving the balance of microflora in the gut. The scientific community has provided enough evidence regarding the health benefits conferred by probiotics on human health, by improving the intestinal microflora through defence against the disease-causing pathogens. One of the major challenges associated with the viability of probiotic bacteria is the survival of the organism in the gastrointestinal (GI) environment. The resistance of probiotics to a food processing environment includes its tolerance to acidic environment, oxidative stress, and thermo tolerance. Yogurt is one of the most popular dairy products around the world. The increasing popularity of yogurt is mainly due to: increasing awareness about its health benefits and the innovations and variety in the product production. variety of products are available on the market including plain yogurt, drinking yogurt, dried yogurt, frozen yogurt, fruit flavored and whipped yogurt.
Persistent Identifierhttp://hdl.handle.net/10722/205360
ISBN

 

DC FieldValueLanguage
dc.contributor.authorGandhi, A-
dc.contributor.authorShah, NP-
dc.date.accessioned2014-09-20T02:28:18Z-
dc.date.available2014-09-20T02:28:18Z-
dc.date.issued2017-
dc.identifier.citationImpact of food unit operations on probiotic microorganisms. In Anderson de Souza Sant’Ana (Ed.), Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology, p. 327-338. Chichester, UK ; Hoboken, NJ: John Wiley and Sons Ltd., 2017-
dc.identifier.isbn978-1-118-75642-3-
dc.identifier.urihttp://hdl.handle.net/10722/205360-
dc.description.abstractProbiotic foods contain live microorganisms that are believed to actively enhance health by improving the balance of microflora in the gut. The scientific community has provided enough evidence regarding the health benefits conferred by probiotics on human health, by improving the intestinal microflora through defence against the disease-causing pathogens. One of the major challenges associated with the viability of probiotic bacteria is the survival of the organism in the gastrointestinal (GI) environment. The resistance of probiotics to a food processing environment includes its tolerance to acidic environment, oxidative stress, and thermo tolerance. Yogurt is one of the most popular dairy products around the world. The increasing popularity of yogurt is mainly due to: increasing awareness about its health benefits and the innovations and variety in the product production. variety of products are available on the market including plain yogurt, drinking yogurt, dried yogurt, frozen yogurt, fruit flavored and whipped yogurt.-
dc.languageeng-
dc.publisherJohn Wiley and Sons Ltd.-
dc.relation.ispartofQuantitative Microbiology in Food Processing: Modeling the Microbial Ecology-
dc.titleImpact of food unit operations on probiotic microorganisms-
dc.typeBook_Chapter-
dc.identifier.emailShah, NP: npshah@hku.hk-
dc.identifier.authorityShah, NP=rp01571-
dc.identifier.doi10.1002/9781118823071.ch16-
dc.identifier.hkuros240456-
dc.identifier.spage327-
dc.identifier.epage338-
dc.publisher.placeChichester, UK ; Hoboken, NJ-

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