Probiotics in the dairy industry—Advances and opportunities

Comprehensive Reviews in Food Science and Food Safety

Volumn 20, Issue 4, 2021, Pages 3937-3982

  Gao, Jie ^a   Li, Xiyu ^a   Zhang, Guohua ^b   Sadiq, Faizan Ahmed ^c   Simal Gandara, Jesus ^d   Xiao, Jianbo ^e   Sang, Yaxin ^a  

^a AGRICULTURAL UNIVERSITY OF HEBEI   (China)

^b SHANXI UNIVERSITY   (China)

^c JIANGNAN UNIVERSITY   (China)

^d UNIVERSITY OF VIGO   (Spain)

^e University of Macau   (China)

Author keywords

Bifidobacterium; dairy products; LAB; paraprobiotics; postbiotics; probiotics; stability

Indexed keywords

DAIRIES; DAIRY PRODUCTS; FOOD MICROBIOLOGY; PHYSICOCHEMICAL PROPERTIES;

FOOD INDUSTRIES; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL INGREDIENT; NUTRITIONAL PROPERTIES; PHARMACEUTICAL PRODUCTS; PHYSICOCHEMICAL CHARACTERISTICS; STARTER CULTURES; TEXTURAL CHARACTERISTIC;

PROBIOTICS;

PROBIOTIC AGENT; YOGHURT;

ANIMAL; CHEESE; DAIRYING; HUMAN; MILK;

ANIMALS; CHEESE; DAIRYING; HUMANS; MILK; PROBIOTICS; YOGURT;

EID: 85105421705     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12755     Document Type: Article

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