Functional properties of some fermented fruit and vegetable products - Couverture souple

El-Sayed, Amr; Rabie, Mohamed

 
9783330040663: Functional properties of some fermented fruit and vegetable products
Couverture souple
ISBN 10 : 3330040661 ISBN 13 : 9783330040663
Editeur : LAP LAMBERT Academic Publishing, 2017

Synopsis

There is a great demand for the vegetarian probiotic products, as an alternative to fermented dairy products. Probiotication may improve flavour, taste and extends the shelf-life of vegetarian juices with great regards to its high nutritional value. Therefore, the aim of this study was to evaluate the effect of using probiotic Lactic Acid Bacteria (LAB) cultures for the fermentation of carrot and tomato juices during cold storage (4±1oC) for 12 days.Probiotics are defined as a live microbial supplement, which beneficially affect the host by improving its intestinal microbial balance. Probiotic products available in the markets today, are usually in the form of fermented milks and yoghurts; however, with an increase in the consumer vegetarianism throughout the developed countries, there is also a demand for the vegetarian probiotic products. And, owing to health considerations, from the perspective of cholesterol in dairy products for the developed countries, and economic reasons for the developing countries, alternative raw materials for probiotics need to be searched. Considering the above mentioned facts cereals, legumes, fruits and vegetables may be potential media.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

There is a great demand for the vegetarian probiotic products, as an alternative to fermented dairy products. Probiotication may improve flavour, taste and extends the shelf-life of vegetarian juices with great regards to its high nutritional value. Therefore, the aim of this study was to evaluate the effect of using probiotic Lactic Acid Bacteria (LAB) cultures for the fermentation of carrot and tomato juices during cold storage (4±1oC) for 12 days.Probiotics are defined as a live microbial supplement, which beneficially affect the host by improving its intestinal microbial balance. Probiotic products available in the markets today, are usually in the form of fermented milks and yoghurts; however, with an increase in the consumer vegetarianism throughout the developed countries, there is also a demand for the vegetarian probiotic products. And, owing to health considerations, from the perspective of cholesterol in dairy products for the developed countries, and economic reasons for the developing countries, alternative raw materials for probiotics need to be searched. Considering the above mentioned facts cereals, legumes, fruits and vegetables may be potential media.

Biographie de l'auteur

I am Amr Ahmed El-Sayed from Egypt.I hold a B.Sc. Degree in Food Science in year 2004 and M.Sc. Degree in food biotechnology in year 2016 from Zagazig University-Egypt.Now I am Ph.D. student in Food Science Department, Faculty of Agriculture, Zagazig University, Egypt.My Position is Researcher and Human nutrition specialist at Zagazig University.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2017
Langue
anglais
ISBN 10 
3330040661
ISBN 13 
9783330040663
Reliure
Broché
Nombre de pages
132
Coordonnées du fabricant
non disponible
Personne responsable
KreGa Onlinehandel GmbH
4950000000000
info@krega-onlinehandel.de

Birkenweg 31
Brakel
33034
Allemagne