APPLICATION OF FRUIT AND VEGETABLE FOR THE PRODUCTION OF NON-DAIRY-BASED PROBIOTIC DRINK

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NEMAT ELAHI A.; SOHRABVANDI S.; MORTAZAVIN FARSANI A.M.; BERARNEJAD BARIKI I.

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Paper Information

Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2013 | Volume:7 | Issue:SUPPLEMENT 4 (27) Page(s): 73-81

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Information Journal Paper

Title

APPLICATION OF FRUIT AND VEGETABLE FOR THE PRODUCTION OF NON-DAIRY-BASED PROBIOTIC DRINK

Author(s)

NEMAT ELAHI A. | SOHRABVANDI S. | MORTAZAVIN FARSANI A.M. | BERARNEJAD BARIKI I. | Issue Writer Certificate

Keywords

FRUITSQ3

FUNCTIONAL FOODQ3

PROBIOTICQ2

VEGETABLESQ2

Abstract

Recently, the focus of scientific investigations has moved from the primary role of food as the source of energy and body-forming substances to the more subtle action of biologically active food components on human health. There has been an explosion of consumer interest in the active role of food in the wellbeing and life prolongation, as well as in the prevention of initiation, promotion, and development of nontransmissible chronic diseases. As a result, a new term-functional food-was proposed. Among these foods, PROBIOTICs may exert positive effects on the composition of gut microbiota and overall health, and the market is increasing annually. An increased demand for nondairy PROBIOTIC products comes from vegetarianism, milk cholesterol content, and lactose intolerance. Therefore, the development of these products is a key research priority for food design and a challenge for both industry and science sectors. Fruit and vegetable juice can be certainly positioned as a healthy food product, due to its great amount of healthy components like vitamins, antioxidants, and polyphenols that exerts several positive benefits on the human health. It has also been suggested as a novel, appropriate medium for fortification with PROBIOTIC cultures already being positioned as a healthy food product. This article presents an overview of FUNCTIONAL FOOD development, emphasizing nondairy juices that contain PROBIOTIC bacteria strain.

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APA: Copy

NEMAT ELAHI, A., SOHRABVANDI, S., MORTAZAVIN FARSANI, A.M., & BERARNEJAD BARIKI, I.. (2013). APPLICATION OF FRUIT AND VEGETABLE FOR THE PRODUCTION OF NON-DAIRY-BASED PROBIOTIC DRINK. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 7(SUPPLEMENT 4 (27)), 73-81. SID. https://sid.ir/paper/121574/en

Vancouver: Copy

NEMAT ELAHI A., SOHRABVANDI S., MORTAZAVIN FARSANI A.M., BERARNEJAD BARIKI I.. APPLICATION OF FRUIT AND VEGETABLE FOR THE PRODUCTION OF NON-DAIRY-BASED PROBIOTIC DRINK. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2013;7(SUPPLEMENT 4 (27)):73-81. Available from: https://sid.ir/paper/121574/en

IEEE: Copy

A. NEMAT ELAHI, S. SOHRABVANDI, A.M. MORTAZAVIN FARSANI, and I. BERARNEJAD BARIKI, “APPLICATION OF FRUIT AND VEGETABLE FOR THE PRODUCTION OF NON-DAIRY-BASED PROBIOTIC DRINK,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 7, no. SUPPLEMENT 4 (27), pp. 73–81, 2013, [Online]. Available: https://sid.ir/paper/121574/en

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