Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/342154
Type: Artigo
Title: Impact of probiotics and prebiotics on food texture
Author: Guimarães, J.T.
Balthazar, C.F.
Silva, R.
Rocha, R.S.
Graça, J.S.
Esmerino, E.A.
Silva M.C.
Sant'Ana A.S.
Duarte M.C.K.H.
Freitas, M.Q.
Cruz, A.G.
Abstract: Functional food is the trend of the future, since our current science allows the manufacturing of processed products with health benefits beyond that of the original food, which meets the demand of the modern consumers. However, many functional ingredients may affect the products characteristics, including the texture, which is very important to the consumer's acceptance. Probiotics (Lactobacillus spp., Bifidobacterium spp., etc.) and prebiotics (inulin, fructooligosaccharides, Galactooligosaccharides, etc.) are widely studied functional ingredients and may change the texture of the food, improving it or not. Studies are then focusing on developing functional products with improved textural characteristics associating the healthy feature with the sensory one, thus, adding great value for these products
Subject: Probióticos
Prebióticos
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.cofs.2019.12.002
Address: https://www.sciencedirect.com/science/article/pii/S2214799319301316
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

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