Functional Probiotic Foods Development: Trends, Concepts, and Products-Reference-Cited by-同舟云学术

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Functional Probiotic Foods Development: Trends, Concepts, and Products

Published:2023-03-03 Issue:3 Volume:9 Page:249
ISSN:2311-5637
Container-title:Fermentation
language:en
Short-container-title:Fermentation

Author:

El-Sohaimy Sobhy A.¹²^ORCID,Hussain Malik A.³^ORCID

Affiliation:

1. Department of Food Technology and Organization of Public Catering, Institute Sport Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia

2. Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria 21934, Egypt

3. School of Science, Western Sydney University, Richmond, NSW 2753, Australia

Abstract

Functional foods offer positive effects on health beyond basic nutrition [...]

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

Link

https://www.mdpi.com/2311-5637/9/3/249/pdf

Reference6 articles.

1. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic;Hill;Nat. Rev. Gastroenterol. Hepatol.,2014

2. Postbiotics as the new frontier in food and pharmaceutical research;Sabahi;Crit. Rev. Food Sci. Nutr.,2022

3. Abdo, E., El-Sohaimy, S., Shaltout, O., Abdalla, A., and Zeitoun, A. (2020). Nutritional evaluation of beetroots (Beta vulgaris L.) and its potential application in a functional beverage. Plants, 9.

4. Plant extracts in probiotic encapsulation: Evaluation of their effects on strains survivability in juice and drinkable yogurt during storage and an in-vitro gastro-intestinal model;Shehata;J. Pure Appl. Microbiol.,2019

5. Terpou, A., Papadaki, A., Lappa, I.K., Kachrimanidou, V., Bosnea, L.A., and Kopsahelis, N. (2019). Probiotics in food systems: Significance and emerging strategies towards improved viability and delivery of enhanced beneficial value. Nutrients, 11.

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1. Biotherapeutic Potential of Probiotic Yeast Saccharomyces boulardii Against Candida albicans Biofilm;Indian Journal of Microbiology;2024-08-01

2. Tendency to Consume Probiotics in the General Population: An Ecological Study;Modern Care Journal;2024-03-04

3. Aloe vera jelly dessert supplemented with Lactobacillus curvatus encapsulated in Plantago major mucilage and sodium alginate: Characterization of physicochemical, sensory properties and survivability against low pH, salt, heat, and cold storage;Food Science & Nutrition;2024-02-13

4. Characteristics of Lactobacillus casei probiotic microparticles in L-type methacrylic acid copolymer matrix;Journal of Advanced Pharmaceutical Technology & Research;2024-01

5. Innovative Food Safety Approaches and Nutraceuticals to Promote Children’s Health on Future Outbreaks with the Reflection of COVID-19;Advances in Experimental Medicine and Biology;2024

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