SciELO - Scientific Electronic Library Online

vol.38 issue1News aspects of nutritional support in the critically ill at intensive care unit (ICU) author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Revista Brasileira de Ciências Farmacêuticas

Print version ISSN 1516-9332


OLIVEIRA, Maricê Nogueira de; SIVIERI, Kátia; ALEGRO, João Henrique Alarcon  and  SAAD, Susana Marta Isay. Technological aspects of functional foods containing probiotics. Rev. Bras. Cienc. Farm. [online]. 2002, vol.38, n.1, pp.1-21. ISSN 1516-9332.

Functional food science is being considered priority of research nowadays and studies are directed towards attempts to elucidate their proprieties and effects in promoting health. Probiotics are viable microbial dietary supplements that have beneficial effects over the health of the host by means of modulation of the intestinal microflora. Some beneficial properties attributed to probiotic microorganisms still need more controlled studies to be definitely established. This article deals with technology aspects related to probiotics, the effects associated with the consumption of food products containing these microorganisms and the main strains employed for that purpose. Experimental data are also presented in order to illustrate technological aspects of the manufacture of food products containing probiotics, intending to describe their limitations and alternatives.

Keywords : Functional foods; Probiotics; Nutraceutical; Lactobacillus spp; Bifidobacterium spp.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf epdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License