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dc.contributor.author
Vinderola, Celso Gabriel
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dc.date.available
2020-09-13T20:32:34Z
dc.date.issued
2008-12
dc.identifier.citation
Vinderola, Celso Gabriel; Dried cell-free fraction of fermented milks: new functional additives for the food industry; Elsevier Science London; Trends In Food Science & Technology (regular Ed.); 19; 1; 12-2008; 40-46
dc.identifier.issn
0924-2244
dc.identifier.uri
http://hdl.handle.net/11336/113865
dc.description.abstract
The claimed health benefits of fermented functional foods areexerted either directly through ingested live microorganisms(probiotics) or indirectly as a result of ingestion of microbialmetabolites produced during the fermentation process. Severalreports are emerging concerning the immunomodulating capacityof the cell-free fraction of fermented milks. The solublemetabolites present in the whole non-bacterial fraction couldbe easily spray-dried and added as dried powders to foodmatrixes whose chemical composition or technological processof manufacture would seriously threaten the viability ofprobiotic bacteria. The relative technological easiness for incorporatingthe same biologically active metabolites presentin fermented milks, but as a dried cell-free fraction, into otherfood matrixes opens the doors to the development of a greatnew variety of functional foods using food matrixes notsuitable nowadays for viable probiotic bacteria. The abilityto bring functionality to ordinary food through the incorporationof ingredients from natural sources becomes increasinglyattractive to the food industry.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science London
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Fermentation
dc.subject
Lactobacillus
dc.subject
Peptides
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Dried cell-free fraction of fermented milks: new functional additives for the food industry
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-09-03T19:26:50Z
dc.journal.volume
19
dc.journal.number
1
dc.journal.pagination
40-46
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
dc.description.fil
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.journal.title
Trends In Food Science & Technology (regular Ed.)
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.tifs.2007.07.003
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