Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria - With an emphasis on table olives

• Type: Another Publication in an International Scientific Journal
• Date: 2012

Authors

Cátia M. Peres (Author) Other; Cidália Peres (Author) Other; Adrián Hernández-Mendoza (Author) Other; F. Xavier Malcata (Author) FEUP

Journal

Title: Trends in Food Science and Technology

Vol. 26 No. 1

Pages: 31-42

ISSN: 0924-2244

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 85 Citations

ISI Web of Science

Scopus - 133 Citations

Scientific classification

FOS: Engineering and technology

Other information

Authenticus ID: P-002-89W

DOI: 10.1016/j.tifs.2012.01.006

Abstract (EN): Consumption of functional probiotic foods has increased over recent decades, alongside with increasing consumer and researcher awareness of their health-promoting effects. This has prompted an interest toward development novel functional food formulations. Despite fermented dairy products still remaining the most common vectors for the delivery of probiotics to humans, such other food matrices as fruits and vegetables offer a promising performances as sources and carriers of probiotic strains. Hence, these types of matrices are thoroughly reviewed here - with table olives being subjected to comprehensive discussion as a case study, owing to their suitable microstructure and unique sensory and nutritional features.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12