Publicación:
PROBIOTICS IN FRUIT AND VEGETABLE MATRICES: OPPORTUNITIES FOR NONDAIRY CONSUMERS

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dc.creatorMARÍA ESTUARDO GUERRA VALLE
dc.creatorSIEGRIED TERCILA LILLO PÉREZ
dc.creatorGUILLERMO RODRIGO PETZOLD MALDONADO
dc.date2021
dc.date.accessioned2025-01-10T15:21:01Z
dc.date.available2025-01-10T15:21:01Z
dc.date.issued2021
dc.description.abstractFOODS WITH PROBIOTICS ARE IN HIGH DEMAND BY CONSUMERS GIVEN THEIR ASSOCIATED HEALTH PROPERTIES THAT MAKE THEM THE MOST POPULAR FUNCTIONAL FOODS. PROBIOTICS HAVE PRIMARILY BEEN USED IN PRODUCTS OF LACTIC ACID ORIGIN. HOWEVER, NONDAIRY FOODS ARE INCREASINGLY BEING USED AS CARRIERS OF PROBIOTICS BECAUSE THE POPULATION EXHIBITS HIGH LEVELS OF LACTOSE INTOLERANCE. IN ADDITION, MODERN LIFESTYLES ARE INCREASINGLY DISTANT FROM ANIMAL FOOD CONSUMPTION SUCH AS DAIRY PRODUCTS. THUS, FRUIT AND VEGETABLES ARE INTERESTING NONDAIRY MATRICES FOR PROBIOTICS AND ARE COMPATIBLE WITH POPULAR DIET OPTIONS, SUCH AS VEGETARIANISM AND VEGANISM. VEGETABLES PROVIDE A BENEFICIAL ENVIRONMENT THAT PROTECTS PROBIOTIC VIABILITY FROM STRESS FACTORS DURING THE PRODUCT SHELF LIFE. THE AIM OF THIS REVIEW IS TO PROVIDE AN OVERVIEW OF THE STUDIES CONDUCTED ON THE APPLICATION AND FEASIBILITY OF PROBIOTICS IN FRUIT AND VEGETABLE MATRICES.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.lwt.2021.112106
dc.identifier.issn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11596
dc.languagespa
dc.publisherLWT-FOOD SCIENCE AND TECHNOLOGY
dc.relation.uri10.1016/j.lwt.2021.112106
dc.rightsPUBLICADA
dc.titlePROBIOTICS IN FRUIT AND VEGETABLE MATRICES: OPPORTUNITIES FOR NONDAIRY CONSUMERS
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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