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Registro Completo |
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Biblioteca(s): |
Embrapa Agricultura Digital. |
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Data corrente: |
03/12/1998 |
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Data da última atualização: |
01/04/2019 |
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Autoria: |
ROBINSON, R. K. |
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Afiliação: |
RICHARD K. ROBINSON, The University of Reading. |
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Título: |
The potential of inulin as a functional ingredient. |
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Ano de publicação: |
1995 |
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Fonte/Imprenta: |
British Food Journal, v. 97, n. 4, p. 30-32, 1995. |
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DOI: |
https://doi.org/10.1108/00070709510085657 |
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Idioma: |
Inglês |
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Conteúdo: |
A functional food is now defined as one that has an enhanced physiological effect[1], and it is no surprise that yogurts and/or bio-yogurts fall into this category. The beneficial features of these products are normally associated with the bio-availability of minerals or the properties of the starter culture for, whether the latter organisms survive digestion and become implanted[2], or merely act as a source of enzymes and vitamins following autolysis[3], the benefits are well documented. In normal yogurt, various attempts have been made to enhance these functional properties further by including sources of dietary fibre/non-digestible carbohydrates but, needless to say, such end-products tend to have limited organoleptic appeal. Nevertheless, few people doubt the wisdom of consuming crude fibre on a regular basis to improve the transit of waste materials through the colon[4], or that other non-digestible plant materials can be important components of the diet of adult humans. The oligosaccharides are one category of these non-digestible carbohydrates that could prove attractive as functional ingredients[5], and inulin, in particular, could be of especial interest to the dairy industry. |
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Palavras-Chave: |
Alimento funcional; Functional food. |
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Thesaurus Nal: |
Bifidobacterium; Inulin. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01741naa a2200181 a 4500
001 1006829
005 2019-04-01
008 1995 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1108/00070709510085657$2DOI
100 1 $aROBINSON, R. K.
245 $aThe potential of inulin as a functional ingredient.$h[electronic resource]
260 $c1995
520 $aA functional food is now defined as one that has an enhanced physiological effect[1], and it is no surprise that yogurts and/or bio-yogurts fall into this category. The beneficial features of these products are normally associated with the bio-availability of minerals or the properties of the starter culture for, whether the latter organisms survive digestion and become implanted[2], or merely act as a source of enzymes and vitamins following autolysis[3], the benefits are well documented. In normal yogurt, various attempts have been made to enhance these functional properties further by including sources of dietary fibre/non-digestible carbohydrates but, needless to say, such end-products tend to have limited organoleptic appeal. Nevertheless, few people doubt the wisdom of consuming crude fibre on a regular basis to improve the transit of waste materials through the colon[4], or that other non-digestible plant materials can be important components of the diet of adult humans. The oligosaccharides are one category of these non-digestible carbohydrates that could prove attractive as functional ingredients[5], and inulin, in particular, could be of especial interest to the dairy industry.
650 $aBifidobacterium
650 $aInulin
653 $aAlimento funcional
653 $aFunctional food
773 $tBritish Food Journal$gv. 97, n. 4, p. 30-32, 1995.
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Registro original: |
Embrapa Agricultura Digital (CNPTIA) |
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