Yogurt as probiotic carrier food

By A. Lourens-Hattingh, B. Viljoen. 2001

1,012 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/707e490e3c55450dee98910737148fdec98f0377

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. A. Cruz
2. R. Ross
3. L. Bosnea
4. N. Zuidam
5. Verica Manojlovic
6. J. A. Faria
7. Paul D. Cotter
8. A. Alexopoulos

In Nutrition and Dietetics

1. A. Cruz
2. L. Bosnea
3. N. Zuidam
4. J. A. Faria
5. R. Ross
6. G. FitzGerald
7. A. Alexopoulos
8. C. Stanton

Citations in the corpus

• Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules (2011, neutral): “…to the host only upon consumption to adequate viable levels in order to influence the profile of the intestinal microflora in a sustained manner (Lourens-Hattingh & Viljoen, 2001); usually, the recommended number of viable cells by the time of consumption is at least 107 cfu mL 1 (or cfu g 1;…”
• Encapsulation of Probiotics for use in Food Products (2010, background): “There are numerous claimed beneficial effects and therapeutic applications of probiotic bacteria in humans, such as maintenance of normal intestinal microflora, improvement of constipation, treatment of diarrhea, enhancement of the immune system, reduction of lactose-intolerance, reduction of serum ”
• The complex microbiota of raw milk. (2013, background): “Some raw milk isolates can have health-promoting abilities; for millennia, it has been suggested that fermented milk can cure some disorders of the digestive system, and biblical scriptures highlight the use of milk to treat body ailments (Lourens-Hattingh & Viljoen, 2001).”
• The Beneficial Use of Cereal and Cereal Components in Probiotic Foods (2009, background): “Milk and its fermentation products, such as yogurts, have been the probiotic carriers of choice for various reasons,( 3 ) including milk's recognition as a healthy product.”
• Viability of probiotic microorganisms in cheese during production and storage: a review (2011, neutral): “Additional health benefits include enhanced immune response, reduction of serum cholesterol, vitamin synthesis, anti-carcinogenic activity, and anti-bacterial activity (Arunachalam 1999; Belviso et al. 2009; Blanchette et al. 1995; Brassert and Schiffrin 2000; Gomes and Malcata 1999; Ibrahim et al. ”