Processing effects on the nutritional advancement of probiotics and prebiotics

200437 citationsJournal Articlehybrid Open Access

Authors

Edwin Ananta

Stein‐Erik Birkeland · Tine (Norway)

B. M. Corcoran · Teagasc - The Irish Agriculture and Food Development Authority

Gerald F. Fitzgerald · University College Cork

S.W.A. Hinz · Wageningen University & Research

Adrianne Klijn · Nestlé (Switzerland)

Jaana Mättö · VTT Technical Research Centre of Finland

Abstract

Investigates the processing effects on the nutritional advancement of probiotics and prebiotics. Efforts of health researchers to overcome difficulties that impact on the performance of functional foods; Importance of characterizing the interactions between probiotics and prebiotics in starter cultures or in functional foods prior to human consumption; Role of prebiotics on the viability and stability of probiotic cultures within food matrices during processing and storage.

Topics & Keywords

Microbial Metabolites in Food Biotechnology Probiotics and Fermented Foods Food composition and properties

UN Sustainable Development Goals

Zero hunger

Publication Details

Published in: Microbial Ecology in Health and Disease

Volume 16, Issue 2-3, pp. 113-124

DOI: 10.1080/08910600410032277

Field-Weighted Citation Impact: 1.47