Functional cultures and health benefits

Shah, Nagendra P.

doi:10.1016/j.idairyj.2007.01.014

Cited by 681 publications

(494 citation statements)

References 114 publications

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“…They have an established role in reducing human illnesses, particularly gastrointestinal infections caused by deficient or compromised gut microbiota. Other therapeutic functions are attributed to probiotics such as anti-cholesterol activity, alleviation of lactose intolerance symptoms, promotion of beneficial immune responses, antimicrobial impact, anti-high blood pressure effect, and anti-carcinogenic and anti-mutagenic activities (Shah 2007). Recently, there have been reports on potential benefits of probiotics for human skin (Krutmann 2009) and against colds and flu (Leyer et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

Rouhi

Mohammadi

Mortazavian

et al. 2014

Dairy Sci. & Technol.

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Nowadays, tendency to improve human nutrition and consume new healthful foods such as low-calorie and functional ones has been increased. In this study, effects of ratios of sucrose/D-tagatose (100:0, 0:100, or 50:50) as well as type of commercial probiotic strains (Lactobacillus acidophilus LAFTI L10, Lactobacillus casei LAFTI L26, Lactobacillus rhamnosus HN001, and Bifidobacterium animalis subsp. lactis LAFTI B94) on biochemical and microbiological characteristics, percent of residual sugar, color, and sensory attributes of synbiotic chocolate milk were investigated during 21 days of refrigerated storage (5°C). The treatments inoculated with L. acidophilus, L. casei, L. rhamnosus, and B. lactis showed significantly higher biochemical and color changes compared to non-probiotic ones. The greatest viability at the end of storage was related to the treatment of D-tagatose

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Section: Introductionmentioning

confidence: 99%

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

Rouhi

Mohammadi

Mortazavian

et al. 2014

Dairy Sci. & Technol.

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“…Increasing viscosity index and gel firmness with pressure can be illustrated with the casein-fat or casein-casein interactions and the denatured whey proteins binding with water and fat which are caused by HPH treatment [34], [39], [40]. Also decreasing soluble protein content, which is connected with the production of insoluble high molecular weight coaggregates due to whey protein denaturation during HPH treatment, enhance viscosity [28].…”

Section: Effect On Yogurt Propertiesmentioning

confidence: 99%

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Massoud¹,

Belgheisi²,

Massoud³

2016

IJCEA

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Abstract-High pressure processing is one of the advanced technologies to produce safe food, with better quality properties. In recent years, high pressure homogenization is a useful way which has attracted attention to improve the quality, increase shelf life, and maintain nutritional and sensory properties of milk and dairy products. Homogenization is considered a suitable alternative to thermal processes due to the lack of thermal damage. It is also one of the innovative technologies with a positive change in milk particles which leads to enhance the quality, shelf life and popularity of product. In this article, in addition to evaluation of the effect of homogenization on the fat particles, inactivating harmful bacteriophages and spoilage microorganisms, sensory and appearance properties of dairy products, the influence of high pressure homogenization on proteins and the viability of probiotic bacteria in dairy products especially yogurt will be reviewed. These changes result in the development of quality in dairy products and higher consumer's acceptance. IndexTerms-High pressure homogenization, microorganism, milk, yogurt, proteins.

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“…Probiotics are efficacious in treatment of gastrointestinal disorders, respiratory infections and allergic symptoms (Wohlgemuth et al, 2010) and also reduce blood cholesterol and improve immunity (Shah, 2007). The minimal population of the probiotic bacteria to ensure a favorable impact on health is 10 7 cfu g -1 or mL -1 of food at the time of consumption (De Vuyst, 2000).…”

Section: Introductionmentioning

confidence: 99%

Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

Oliveira

Garcia

Queiroga

et al. 2012

Sci. agric. (Piracicaba, Braz.)

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Functional cultures and health benefits

Cited by 681 publications

References 114 publications

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

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