Chapter 49. Functional Microbes: Technology for Health Foods

  1. Y. H. Hui Senior Scientist
  1. Maria Saarela,
  2. Tiina Mattila-Sandholm

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch49

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Saarela, M. and Mattila-Sandholm, T. (2006) Functional Microbes: Technology for Health Foods, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch49

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. VTT Biotechnology, Tietotie 2, Espoo, PO Box 1000, FI-02044 VTT, Finland

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

SEARCH

CHAPTER TOOLS

Get PDF (1442K)

Keywords:

  • functional microbes - health food technology;
  • probiotic production technologies;
  • probiotics and prebiotics

Summary

This chapter contains sections titled:

  • Rationale for the Development of GI Tract Targeting Functional Foods

  • Requirements for an Effective Probiotic

  • Health Claims Attributed to Probiotics

  • Mixtures of Pro- and Prebiotics, Synbiotics

  • Probiotic Technology: Maintaining and Enhancing the Functionality and Viability of Microbes with Health Benefits

  • Probiotic Food Market: “Healthy Foods are Here to Stay”

  • References

Get PDF (1442K)