The changes of the concentrations of thiamin and riboflavin in milk enriched with prebiotics and probiotics

Research for Rural Development

Volumn , Issue , 2006, Pages 201-204

  Beitane, Ilze ^a   Ciproviča, Inga ^a  

^a LATVIA UNIVERSITY OF AGRICULTURE   (Latvia)

Author keywords

Bifidobacteria; Inulin; Lactulose; Milk; Riboflavin; Thiamin

Indexed keywords

EID: 84907020043     PISSN: 16914031     EISSN: 16914031     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (7)

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2. Modler H.W. (1994) Bifidogenic factors - Sources, Metabolism and Applications. International Dairy Journal, 4, pp. 383-407.
3. Rastall R.A., Maitin V. (2002) Prebiotics and synbiotics: towards the next generation. Current Opinion in Biotechnology 13: pp. 490-496
4. Roberfroid M. (2002) Functional food concept and its application to prebiotics. Digest Liver Dis 34 (Suppl.2): S105-110.
5. Shin H.S., Lee J.H., Petska J.J. and Ustunol Z. (2000) Growth and viability of commercial Bifidobacterium spp. in skim milk containing oligosaccharides and inulin. Journal of Food Science 65: pp. 884-887.
6. Strohmaier W. (1998) Lactulose: Status of health-related applications. International Dairy Federation, Bulletin 9804, pp. 262-271.
7. Palframan R.J., Gibson G.R., Rastall R.A. (2002) Effect of pH and Dose on the Growth of Gut Bacteria on Prebiotic Carbohydrates in vitro. Anaerobe 8; pp. 287-292