Functional Dairy Products Including Pro/Pre/Symbiotics

Minervini, Fabio; Angelis, Maria De; Gobbetti, Marco

doi:10.1002/9781118906460.ch2e

Cited by 3 publications

(2 citation statements)

References 185 publications

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“…Kumar et al, (2015) melaporkan bahwa ketidakseimbangan jumlah koloni probiotik dalam saluran pencernaan manusia dapat mengakibatkan munculnya gangguan kesehatan dan efek negatif pada tubuh manusia, mengkonsumsi bahan makanan atau susu yang telah difermentasi dapat mencegah hal ini terjadi. Manfaat lain dari probiotik adalah bersifat anti karsinogenik, anti mutagenik, mencegah imflamasi saluran pencernaan dan meningkatkan metabolisme laktosa, serta dapat mengontrol alergi tertentu yang diakibatkan oleh diet yang tidak sesuai (Minervini et al, 2017).…”

Section: A Defenisi Dan Jenis Pangan Fungsionalunclassified

Potensi Pangan Fungsional Dan Perannya Dalam Meningkatkan Kesehatan Manusia Yang Semakin Rentan—mini Review

Abbas¹

2020

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This work was aimed to review not only variations and defenition of functional food as well as its positive impact on health but also diseases which correspond with poor diet and its correlation to certain health status, consumers' attitude and perception on functional food and potential of food from farm-based become functional food. There are 14 groups of bioactive as ingridient of food which have strong correlation toward status and sort of helath for instance, prebiotics and probiotics. As an effort to avoid the occurence of some diseases due to low nutrient diet, community development in terms of advocation and education play pivotal role on the impotance of functional food consumption. Yet, it is need support from local government as nearest authority to community and other stakeholders. Involving all stakelholders would be maximizing functional food production and it could be maintained its sustainability.

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Section: A Defenisi Dan Jenis Pangan Fungsionalunclassified

Potensi Pangan Fungsional Dan Perannya Dalam Meningkatkan Kesehatan Manusia Yang Semakin Rentan—mini Review

Abbas¹

2020

TEKNOSAINS

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“…Nowadays, tendency to consumption of functional dairy products including probiotic, prebiotic and synbiotic products has increased due to their health benefits ( Minervini et al, 2017 ). Consumption of probiotic products is a way to restore intestinal microflora.…”

Section: Introductionmentioning

confidence: 99%

Use of Glucose Oxidase Immobilized on Magnetic Chitosan Nanoparticles in Probiotic Drinking Yogurt

Afjeh¹,

Pourahmad²,

Akbari‐adergani³

et al. 2019

Food Sci Anim Resour

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The aim of this study was to investigate the effect of glucose oxidase (GOX) immobilized on magnetic chitosan nanoparticles (MCNP) on the viability of probiotic bacteria and the physico-chemical properties of drinking yogurt. Different concentrations (0, 250, and 500 mg/kg) of free and immobilized GOX were used in probiotic drinking yogurt samples. The samples were stored at 4°C for 21 d. During storage, reduction of the number of probiotic bacteria in the samples with enzyme was lower than the control sample (without enzyme). The sample containing 500 mg/kg immobilized enzyme had the highest number of Bifidobacterium lactis and Lactobacillus acidophilus. The samples containing immobilized enzyme had lower acidity than other samples. Moreover, moderate proteolytic activity and enough contents of flavor compounds were observed in these samples. It can be concluded that use of immobilized GOX is economically more feasible because of improving the viability of probiotic bacteria and the physico-chemical characteristics of drinking yogurt.

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