Functional cultures and health benefits

By N. Shah. 2007

814 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/af0f4459cd6a41a582e309a461a4cfa4846edefd

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Citations in the corpus

Encapsulation Technology to Protect Probiotic Bacteria (2012, background): “Multiple reports have described their health benefits on gastrointestinal infections, antimicrobial activity, improvement in lactose metabolism, reduction in serum cholesterol, immune system stimulation, antimutagenic properties, anti-carcinogenic properties, antidiarrheal properties, improvement in”
Functional foods development: Trends and technologies (2011, background): “In this context, the development of new functional food products turns out to be increasingly challenging, as it has to fulfil the consumer’s expectancy for products that are simultaneously relish and healthy (Shah, 2007).”
Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. (2013, background): “The lowering of pH due to organic acids (especially lactic and acetic acids) produced by these bacteria in the gut has a bactericidal or bacteriostatic effect (Shah, 2007).”
The Role of Lactic Acid Bacteria in Milk Fermentation (2014, background): “Recently, there is a growing interest to develop a variety of fermented milk products for other beneficial purposes, particularly for health purposes and preventing of toxins produced by foodborne pathogens and spoilage bacteria that enter human body [1,2,5,6].”
Current Limitations and Challenges with Lactic Acid Bacteria: A Review (2013, background): “have shown to die in the food products duringrefrigeration distribution and storage [100,101].”
Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics (2014, background): “Among the very many functional foods available commercially, those containing live bacteria (mainly bifidobacteria and certain lactobacilli) and able to provide a beneficial health effect deserve a special mention (Gregoret, Perezlindo, Vinderola, Reinheimer, & Binetti, 2013; Rauch & Lynch, 2012; Sh”
Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage (2016, background): “Production and hosting by El broadly in dairy as well as non-dairy products, while in past decades they were principally applied in dairy products, especially yoghurt [4,5,6].”
Cereal-Based Fermented Foods of Africa as Functional Foods (2015, background): “Predominant among these organisms are Lactic acid bacteria (LAB) which produce lactic acid during fermentation (Holzapfel and Schilinger, 2002; Shah, 2007).”
Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. (2010, background): “In order to provide health benefits for probiotic bacteria (ColbèreGarapin et al., 2007; de Vrese and Marteau, 2007; Orrhage and Nord, 2000; Reid et al., 2003; Shah, 2007; Vaughan et al., 2005) it has been recommended that they must be present at a minimum level of 10 CFU/g of food product (Doleyres”
Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, background): “…(bacteria and/or yeasts) that can bring health benefits to humans’ or animals’ bodies, usually the maintenance and/or improvement of the microbial balance of the intestine environment (Fuller, 1989; Gardiner et al. 2002; Holzapfel and Schillinger 2001; Mortazavian and Sohrabvandi 2006; Shah 2007).”
The infant microbiome development: mom matters (2014, neutral): “Given that breast milk has the effect of seeding and selecting for particular populations of bacteria in the infant gut [122,123], it is to be expected that exclusive breastfeeding of previously formula-fed neonates would be restorative.”