The Role of Probiotics in Dairy Foods and Strategies to Evaluate Their Functional Modifications

被引：3

作者：

Urrutia-Baca, V. H. ^{[1
]}

Hernandez-Hernandez, S. N. ^{[2
]}

Martinez, L. M. ^{[2
]}

Davila-Vega, J. P. ^{[1
]}

Chuck-Hernandez, C. ^{[1
]}

机构：

[1] Tecnol Monterrey, Inst Obes Res, Monterrey, NL, Mexico

[2] Tecnol Monterrey, Sch Engn & Sci, Monterrey, NL, Mexico

来源：

FOOD REVIEWS INTERNATIONAL | 2024年 / 40卷 / 01期

关键词：

Probiotics; fortification; biosynthesis; minerals; vitamins; peptides; LACTIC-ACID BACTERIA; ENZYME-INHIBITORY PEPTIDES; IN-VITRO EVALUATION; ICE-CREAM; SELENIUM BIOTRANSFORMATION; LACTOBACILLUS-BREVIS; ELEMENTAL SELENIUM; INORGANIC SELENIUM; SURFACE BINDING; SODIUM SELENITE;

D O I：

10.1080/87559129.2023.2172426

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Probiotics are widely used in functional foods. However, little has been discussed about its potential application in food fortification. Therefore, researchers have studied the possible products that can come out through the presence and activity of probiotics under certain conditions and examined the increase in their nutritional value. In this review, we discuss the most recent data about the role of probiotics in dairy foods in incorporating minerals into amino acids, their ability to synthesize B-complex vitamins and peptides, and the methodological strategies and emerging technologies for quantifying each of these modifications.

引用

页码：434 / 456

页数：23

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