Abstract
Fermented dairy products, such as yogurt, fermented milk, and fermented whey beverages, comprise most of the food containing probiotic cultures. However, consumers are now looking for cholesterol-free and animal-based-free foods because of nutritional restrictions (i.e., lactose intolerance or high total cholesterol), philosophy (i.e., veganism or vegetarianism) and/or taste requirements. This technological trend is expanding and food companies are investing in developing nondairy alternatives of probiotic foods, such as meats, juices, jams, granolas, dried fruit slices, and other vegetable-based products. In this review, we focused on the latest development of probiotic foods (dairy and nondairy products), giving emphasis on technological aspects.
Original language | English |
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Title of host publication | Encyclopedia of Food Security and Sustainability |
Publisher | Elsevier |
Pages | 422-428 |
Number of pages | 7 |
ISBN (Electronic) | 9780128126882 |
ISBN (Print) | 9780128126875 |
DOIs | |
Publication status | Published - 1 Jan 2018 |
Externally published | Yes |
Keywords
- Dairy foods
- Fermentation process
- Fermented foods
- Food development
- Functional foods
- lactose intolerance
- Nondairy foods
- Probiotic bacteria
- Processed food products
- Vegetarianism
- Yogurts