Potential of Probiotics and Prebiotics for Synbiotic Functional Dairy Foods : an Overview

@inproceedings{Nagpal2008PotentialOP,
  title={Potential of Probiotics and Prebiotics for Synbiotic Functional Dairy Foods : an Overview},
  author={Ravinder Nagpal and Hariom Yadav and Anil Kumar Puniya and Kishan Singh and Shalini Jain and Francesco Marotta and Robert A. Sinnott and Jane E. Ramberg and Jakob M. Kirchner and Cherie Oubre and C. G. Duncan and S. Boyd and John E. Kalns and EAM Abd Alla and I Yehia and Siddalingaiya Gurudutt Prapulla and Doddola Sujatha and K. Divya Bharathi and Koganti V. S. R. G. Prasad},
  year={2008}
}
Conventionally, food healthiness has been associated with nutritional factors such as fat, fiber, salts and vitamins. In addition to this traditional healthiness, food may contain single components that may have a positive impact on our well-being. Food processing and biotechnology has enabled the food industry to make food with special characteristics. Probiotics, prebiotics, synbiotics and functional foods have been created to describe food products with special characteristics. Functional… CONTINUE READING

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