Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products.

By D. Granato, Gabriel Favalli Branco, F. Nazzaro, A. Cruz, J. A. Faria. Comprehensive Reviews in Food Science and Food Safety, 2010

726 citations recorded by the source corpus.

Subfields: Food Science, Genetics, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/03a4227905b2973fd0fc81f19f6e200f6449119f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Mohammadi
2. A. Mortazavian

In Genetics

1. R. Mohammadi
2. A. Mortazavian

Citations in the corpus

• Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products (2020, background): “In recent years, non-dairy probiotic foods have been attracting more attention due to consumer demands [7].”
• Challenges for the Production of Probiotic Fruit Juices (2015, background): “Moreover, in recent years, consumers’ awareness towards the relationship between food and health has led to an explosion of interest in “healthy foods”; this phenomenon could be partly attributed to the increasing cost of healthcare, the steady increase in life expectancy, and the desire of older pe”
• Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression (2011, neutral): “Of these, yoghurts represent 36.6% (Granato et al. 2010a) in the Latin American market: probiotic yoghurts increased 32% between 2005 and 2007 (Crowley 2008).”
• Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks (2011, background): “5 billion, and the market is estimated to reach US$ 167 billion after 2010, with a yearly growth potential of 10%.(1) Despite this growth, the current market share of functional food is still below 1% of the total food and drink market.”
• Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage (2016, background): “This has caused the emergence of functional foods that comprise a wide range of components such as probiotics, prebiotics, vitamins, minerals and dietary fiber [2,3].”