| Publication type: | Book part |
| Type of review: | Editorial review |
| Title: | Probiotics and Prebiotics |
| Authors: | Ying, Dan Yang Gantenbein-Demarchi, Corinne |
| DOI: | 10.1002/9781118448205.ch9 |
| Published in: | Advances in dairy ingredients |
| Editors of the parent work: | Smithers, Geoffrey W. Augustin, Mary Ann |
| Page(s): | 269 |
| Pages to: | 290 |
| Issue Date: | 2013 |
| Series: | IFT Press series |
| Publisher / Ed. Institution: | Wiley |
| Publisher / Ed. Institution: | Iowa |
| ISBN: | 978-0-8138-2395-9 |
| Language: | English |
| Subjects: | Dairy ingredients; Prebiotics; Probiotics; Microorganisms |
| Subject (DDC): | 664: Food technology |
| Abstract: | This chapter provides a comprehensive review of probiotics and prebiotics in dairy products. After an overview on the evolution, the health benefits and the most important probiotic strains, it emphasizes the fundamental principles for the evaluation and assessment of probiotics. Understanding the probiotic mechanism, the probiotic strain selection and the maintenance of probiotic viability were identified as the major challenges. Consumer perception and acceptance are important factors in the successful marketing of functional foods. A brief overview on prebiotics shows their beneficial impact on probiotics. Various microencapsulation methods and materials are discussed as adequate opportunities to enhance the viability of probiotics. The overview of the world market of functional food products shows a broad variety of probiotic dairy products. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/6533 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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Ying, D. Y., & Gantenbein-Demarchi, C. (2013). Probiotics and Prebiotics. In G. W. Smithers & M. A. Augustin (Eds.), Advances in dairy ingredients (pp. 269–290). Wiley. https://doi.org/10.1002/9781118448205.ch9
Ying, D.Y. and Gantenbein-Demarchi, C. (2013) ‘Probiotics and Prebiotics’, in G.W. Smithers and M.A. Augustin (eds) Advances in dairy ingredients. Iowa: Wiley, pp. 269–290. Available at: https://doi.org/10.1002/9781118448205.ch9.
D. Y. Ying and C. Gantenbein-Demarchi, “Probiotics and Prebiotics,” in Advances in dairy ingredients, G. W. Smithers and M. A. Augustin, Eds. Iowa: Wiley, 2013, pp. 269–290. doi: 10.1002/9781118448205.ch9.
YING, Dan Yang und Corinne GANTENBEIN-DEMARCHI, 2013. Probiotics and Prebiotics. In: Geoffrey W. SMITHERS und Mary Ann AUGUSTIN (Hrsg.), Advances in dairy ingredients. Iowa: Wiley. S. 269–290. ISBN 978-0-8138-2395-9
Ying, Dan Yang, and Corinne Gantenbein-Demarchi. 2013. “Probiotics and Prebiotics.” In Advances in Dairy Ingredients, edited by Geoffrey W. Smithers and Mary Ann Augustin, 269–90. Iowa: Wiley. https://doi.org/10.1002/9781118448205.ch9.
Ying, Dan Yang, and Corinne Gantenbein-Demarchi. “Probiotics and Prebiotics.” Advances in Dairy Ingredients, edited by Geoffrey W. Smithers and Mary Ann Augustin, Wiley, 2013, pp. 269–90, https://doi.org/10.1002/9781118448205.ch9.
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