Artículos de revistas
Packaging System And Probiotic Dairy Foods
Registro en:
Food Research International. , v. 40, n. 8, p. 951 - 956, 2007.
9639969
10.1016/j.foodres.2007.05.003
2-s2.0-34547772096
Autor
da Cruz A.G.
Faria J.d.A.F.
Van Dender A.G.F.
Institución
Resumen
The consumption of foods containing probiotic cultures has greatly increased over the past years as a result of their benefits to human health. Along with other factors, the choice of the packaging material plays an important role in maintaining viable counts of these microorganisms at sufficiently high levels to assure their therapeutic activity throughout shelf-life. The aim of this article is to provide an overview of the main issues related to the importance of the packaging system and/or materials on the stability of probiotic dairy foods. © 2007 Elsevier Ltd. All rights reserved. 40 8 951 956 Bello, J., Los Alimentos Funcionales o Nutraceuticos: 1. Nueva Gama de Produtos en la Industria Alimentaria (1995) Alimentaria, 265, pp. 25-30 Berner, L.A., O'Donnell, J.A., Functional foods and health claims legislation: applications to dairy foods (1998) International Dairy Journal, 8, pp. 355-362 Buttriss, J., Is Britain ready for FOSHU? 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