Abstract
Fermented food containing live cultures called probiotics are considered as fermented functional foods. Probiotics, when consumed in adequate numbers, provide a health benefit directly or indirectly by production of metabolites to the host. The development of probiotic products is a research priority and challenge for both industry and science sectors due to increasing consumer awareness of their ability to maintain good health along with the supply of essential nutrition. This review presents an overview of probiotic food development, various matrices for probiotic foods, and processing and packaging of probiotic foods.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
