Pregled bibliografske jedinice broj: 99499
Microbial Technology and Functional Foods
Microbial Technology and Functional Foods // 21. Bitenčevi živilski dnevi- Funkcionalna hrana / Raspor, Peter (ur.).
Ljubljana: Biotehniška Fakulteta, 2001. str. 181-191 (plenarno, međunarodna recenzija, cjeloviti rad (in extenso), pregledni)
CROSBI ID: 99499 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Microbial Technology and Functional Foods
Autori
Marić, Vladimir ; Zechner-Krpan, Vesna
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, cjeloviti rad (in extenso), pregledni
Izvornik
21. Bitenčevi živilski dnevi- Funkcionalna hrana
/ Raspor, Peter - Ljubljana : Biotehniška Fakulteta, 2001, 181-191
Skup
21. Bitenčevi živilski dnevi- Funkcionalna hrana
Mjesto i datum
Portorož, Slovenija, 08.11.2001. - 09.11.2001
Vrsta sudjelovanja
Plenarno
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
functional foods; biotechnology; probiotics; prebiotics; phytochemicals
Sažetak
Functional foods are the foods that provide benefits either due to their components or due to the addtition of a healthful ingredients. These foods are specifically selected due to their healthy aspects. This lecture deals only with functional foods of biotechnological origin, e.g. foods somehow connected with microorganisms, microbial technology or biotechnological methods, and includes probiotics, beta-glucan, polyunsaturated fatty acids and phytochemicals. Many microorganisms, including various types of lactic acid bacteria, some fungi and yeasts, have been used in food processing for thousands of years. Examples are the production of drinks, sour cream, yoghurt and cheese, bread and bakery goods, sausages and sauerkraut, wine and brewery. The microorganisms contribute both to flavour and the preservation of foodstuffs, as they take part in suppressing the growth of unwanted germs. Scientists are working on breeding new virus-protected cultures, so these genetically modified microorganisms will play a role in enhancing the safety and quality of our foods, and will contribute to further improvement of economical and ecological aspects of food production. Certain food ingredients, including living microorganisms or their constituents, influence our body functions as well as reduce risk for chronic illnesses and debilitating diseases, particularly on cardiovascular diseases, obesity, cancer, osteoporosis and non-insulin dependent diabetes.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
