Technology aspects related to microorganisms In functional foods

被引：168

作者：

Knorr, D ^{[1
]}

机构：

[1] Tech Univ Berlin, Dept Food Biotechnol & Food Proc Engn, D-14195 Berlin, Germany

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1998年 / 9卷 / 8-9期

关键词：

D O I：

10.1016/S0924-2244(98)00051-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Processing of microbial systems for functional foods can be organized into processing of starter cultures, processing of products with desired functional characteristics and processing of foods containing probiotics. Technology aspects as related to microorganisms in functional foods are highly complex and diverse since they have to deal with the productivity and viability of probiotic strains as well as with the production of functional foods and food constituents by microbial systems. However, limited data are available on the impact of processing, distribution and storage on microbial cell viability. Technological challenges include the necessity to obtain high initial productivity and viability as starter cultures as well as high stability, viability and productivity as probiotic strains. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：295 / 306

页数：12

共 49 条

[21]

HOOVER DG, 1993, BACTERIOCINS LACTIC

[22]

HUI YH, 1993, FOOD BIOTECHNOLOGY M

[23]

Huis in't Veld J., 1997, MICROECOL THER, V26, P43

[24]

INTVELD JHJ, 1996, SELECTION CRITERIA P, P27

[25] HYDROSTATIC-PRESSURE AND ELECTROPORATION HAVE INCREASED BACTERICIDAL EFFICIENCY IN COMBINATION WITH BACTERIOCINS [J].

KALCHAYANAND, N ;

SIKES, T ;

DUNNE, CP ;

RAY, B .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1994, 60 (11) :4174-4177

[26] POTENTIAL FOOD APPLICATIONS OF HIGH-PRESSURE EFFECTS ON ICE-WATER TRANSITIONS [J].

KALICHEVSKY, MT ;

KNORR, D ;

LILLFORD, PJ .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1995, 6 (08) :253-259

[27]

Karsa DR, 1993, ENCAPSULATION CONTRO, V2nd

[28]

KESSLER U, 1993, EXPT UNTERSUCHUNG MO

[29]

KETS EPW, 1997, THESIS AGR U WAGENIN

[30] FOOD APPLICATION OF HIGH-ELECTRIC-FIELD PULSES [J].

KNORR, D ;

GEULEN, M ;

GRAHL, T ;

SITZMANN, W .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1994, 5 (03) :71-75

← 1 2 3 4 5 →