Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32215
metadata.artigo.dc.title: Microorganisms in functional food supplementation: a review
metadata.artigo.dc.creator: Magalhães-Guedes, Karina Teixeira
Ferreira, Camila Duarte
Magalhães, Kassiana Teixeira
Schwan, Rosane Freitas
Costa, Jorge Alberto Vieira
Nunes, Itaciara Larroza
metadata.artigo.dc.subject: Kefir
Yeast
Microalgae
Lactic acid bacteria
Probiotic
metadata.artigo.dc.publisher: Academic Journals (AJ)
metadata.artigo.dc.date.issued: 28-Feb-2017
metadata.artigo.dc.identifier.citation: MAGALHÃES-GUEDES, K. T. et al. Microorganisms in functional food supplementation: a review. African Journal of Microbiology Research, [S.l.], v. 11, n. 8, p. 319-326, Feb. 2017.
metadata.artigo.dc.description.abstract: Use of microbial systems for functional foods supplementation can be defined into fermentative process by starter cultures, use of probiotics microorganisms and use of microbial biomass. Scientific and technical aspects as related to use of microorganisms in functional foods supplementation are highly diverse and complex, since they have to deal with the viability of probiotic strains as well as with the safe production, nutritional composition and acceptability of the new product. However, limited information is available on the microorganisms which can be used in functional food supplements, as well as how to use these microorganisms and generation of products. This review reports details of this information. The data from this review can be useful to support the development of new functional products, with microbial supplementation, for the market.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/32215
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos

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