This review summarized the current knowledge on probiotics and on the effects that different conditions have under this type of bacteria. The purpose of this review was to evaluate the survival rate/resistance or viability of different probiotic bacteria under several conditions, such as: processing, food composition, storage, freezing, thawing, refrigeration, temperature, oxygen, pH, gastrointestinal environment and package. Nowadays, the demand on probiotic functional foods is increasing rapidly, as the consumers became more aware about the potential health benefits, due to the fact that probiotics help in maintaining the balance and composition of intestinal flora and protect it from pathogens. A daily ingestion of 108–109 CFU ml−1 pro...
Foods are carriers for the delivery of probiotics to the human body. In addition, foods help to buff...
The future prospects of probiotics lie in the successful application of individual strains with spec...
Probiotic functional foods face high technological demands because probiotics have to retain their v...
Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get healt...
Probiotics are defined by FAO/WHO (2001) as microorganisms that improve the healthiness of the host...
The present study was designed with the objective to compare the viability and stability of free and...
Probiotic drinks contain active bacterial cultures which become one of the most common sources of p...
The use of probiotics has become widely accepted as a natural means to promote health for both human...
The viability of probiotics in non-dairy food products during storage is required to meet content cr...
The use of probiotics has become widely accepted as a natural means to promote health for both human...
The viability of probiotics in non-dairy food products during storage is required to meet content cr...
Probiotic functional foods face high technological demands since probiotics, live microorganisms whi...
Objective: To examine the survivability and stability of probiotic strains in presence and absence o...
The popularity of functional foods among scientists and common people has been increasing day by day...
In recent years, due to the increasing concern of consumers about their food health. Pay attention t...
Foods are carriers for the delivery of probiotics to the human body. In addition, foods help to buff...
The future prospects of probiotics lie in the successful application of individual strains with spec...
Probiotic functional foods face high technological demands because probiotics have to retain their v...
Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get healt...
Probiotics are defined by FAO/WHO (2001) as microorganisms that improve the healthiness of the host...
The present study was designed with the objective to compare the viability and stability of free and...
Probiotic drinks contain active bacterial cultures which become one of the most common sources of p...
The use of probiotics has become widely accepted as a natural means to promote health for both human...
The viability of probiotics in non-dairy food products during storage is required to meet content cr...
The use of probiotics has become widely accepted as a natural means to promote health for both human...
The viability of probiotics in non-dairy food products during storage is required to meet content cr...
Probiotic functional foods face high technological demands since probiotics, live microorganisms whi...
Objective: To examine the survivability and stability of probiotic strains in presence and absence o...
The popularity of functional foods among scientists and common people has been increasing day by day...
In recent years, due to the increasing concern of consumers about their food health. Pay attention t...
Foods are carriers for the delivery of probiotics to the human body. In addition, foods help to buff...
The future prospects of probiotics lie in the successful application of individual strains with spec...
Probiotic functional foods face high technological demands because probiotics have to retain their v...