Performance in Nondairy Drinks of Probiotic L. casei Strains Usually Employed in Dairy Products

The increase in vegetarianism as dietary habit and the increased allergy episodes against dairy proteins fuel the demand for probiotics in nondairy products. Lactose intolerance and the cholesterol content of dairy products can also be considered two additional reasons why some consumers are looking...

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Veröffentlicht in:	Journal of food science 2013-05, Vol.78 (5), p.M756-M762
Hauptverfasser:	Céspedes, Mario, Cárdenas, Pamela, Staffolani, Martín, Ciappini, María C., Vinderola, Gabriel
Format:	Artikel
Sprache:	eng
Schlagworte:	Argentina Beverages - analysis Beverages - microbiology Biological and medical sciences Cell culture Cell Survival Cells Dairy products Dairy Products - microbiology Digestion Drug resistance Fermentation Food Handling - methods Food industries Food Microbiology Fruit and vegetable industries fruit juice Fundamental and applied biological sciences. Psychology gastric resistance Humans Hydrogen-Ion Concentration Hypersensitivity Lactic Acid - metabolism Lactobacillus casei Lactobacillus casei - metabolism Milk and cheese industries. Ice creams nondairy drink Odorants - analysis probiotic Probiotics Probiotics - analysis Prunus - chemistry Stomach - microbiology storage Taste viability
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