The technology of probiotics

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Standard

The technology of probiotics. / Saxelin, M.; Grenov, Benedikte; Svensson, U; Fondén, R; Reniero, R; Mattila-Sandholm, T.

I: Trends in Food Science and Technology, Bind 10, Nr. 12, 1999, s. 387-392.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Saxelin, M, Grenov, B, Svensson, U, Fondén, R, Reniero, R & Mattila-Sandholm, T 1999, 'The technology of probiotics', Trends in Food Science and Technology, bind 10, nr. 12, s. 387-392. https://doi.org/10.1016/S0924-2244(00)00027-3

APA

Saxelin, M., Grenov, B., Svensson, U., Fondén, R., Reniero, R., & Mattila-Sandholm, T. (1999). The technology of probiotics. Trends in Food Science and Technology, 10(12), 387-392. https://doi.org/10.1016/S0924-2244(00)00027-3

Vancouver

Saxelin M, Grenov B, Svensson U, Fondén R, Reniero R, Mattila-Sandholm T. The technology of probiotics. Trends in Food Science and Technology. 1999;10(12):387-392. https://doi.org/10.1016/S0924-2244(00)00027-3

Author

Saxelin, M. ; Grenov, Benedikte ; Svensson, U ; Fondén, R ; Reniero, R ; Mattila-Sandholm, T. / The technology of probiotics. I: Trends in Food Science and Technology. 1999 ; Bind 10, Nr. 12. s. 387-392.

Bibtex

@article{b62c60caef9144fcafc382c1357e343b,
title = "The technology of probiotics",
abstract = "One important task of the Fair CT96-1028 project (Demonstration of Nutritional Functionality of Probiotic Foods) has been to demonstrate the possibility of producing, on a pilot scale, probiotic dairy foods acceptable to European consumers. In the project, different Lactobacillus spp. and Bifidobacterium spp. strains were shown to be suitable for probiotic organisms. Culture concentrates were produced by standard methods, and showed high cell concentrations and good survival during storage at low temperatures. The starter cultures were used in producing several different probiotic dairy foods. Under certain conditions probiotic stratus may be used as the sole fermenting agent in milk. However, in many cases use of a support culture is preferable. Probiotic dairy products were shown to have good organoleptic properties, and the survival of the probiotic organisms was excellent during the shelf life of the products. (C) 2000 Elsevier Science Ltd.",
author = "M. Saxelin and Benedikte Grenov and U Svensson and R Fond{\'e}n and R Reniero and T Mattila-Sandholm",
note = "(Ekstern) Funding Information: This work was partly supported by EU grant no. FAIR-CT96-1028.",
year = "1999",
doi = "10.1016/S0924-2244(00)00027-3",
language = "English",
volume = "10",
pages = "387--392",
journal = "Trends in Food Science & Technology",
issn = "0924-2244",
publisher = "Pergamon Press",
number = "12",

}

RIS

TY - JOUR

T1 - The technology of probiotics

AU - Saxelin, M.

AU - Grenov, Benedikte

AU - Svensson, U

AU - Fondén, R

AU - Reniero, R

AU - Mattila-Sandholm, T

N1 - (Ekstern) Funding Information: This work was partly supported by EU grant no. FAIR-CT96-1028.

PY - 1999

Y1 - 1999

N2 - One important task of the Fair CT96-1028 project (Demonstration of Nutritional Functionality of Probiotic Foods) has been to demonstrate the possibility of producing, on a pilot scale, probiotic dairy foods acceptable to European consumers. In the project, different Lactobacillus spp. and Bifidobacterium spp. strains were shown to be suitable for probiotic organisms. Culture concentrates were produced by standard methods, and showed high cell concentrations and good survival during storage at low temperatures. The starter cultures were used in producing several different probiotic dairy foods. Under certain conditions probiotic stratus may be used as the sole fermenting agent in milk. However, in many cases use of a support culture is preferable. Probiotic dairy products were shown to have good organoleptic properties, and the survival of the probiotic organisms was excellent during the shelf life of the products. (C) 2000 Elsevier Science Ltd.

AB - One important task of the Fair CT96-1028 project (Demonstration of Nutritional Functionality of Probiotic Foods) has been to demonstrate the possibility of producing, on a pilot scale, probiotic dairy foods acceptable to European consumers. In the project, different Lactobacillus spp. and Bifidobacterium spp. strains were shown to be suitable for probiotic organisms. Culture concentrates were produced by standard methods, and showed high cell concentrations and good survival during storage at low temperatures. The starter cultures were used in producing several different probiotic dairy foods. Under certain conditions probiotic stratus may be used as the sole fermenting agent in milk. However, in many cases use of a support culture is preferable. Probiotic dairy products were shown to have good organoleptic properties, and the survival of the probiotic organisms was excellent during the shelf life of the products. (C) 2000 Elsevier Science Ltd.

UR - http://www.scopus.com/inward/record.url?scp=0033304436&partnerID=8YFLogxK

U2 - 10.1016/S0924-2244(00)00027-3

DO - 10.1016/S0924-2244(00)00027-3

M3 - Journal article

AN - SCOPUS:0033304436

VL - 10

SP - 387

EP - 392

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

SN - 0924-2244

IS - 12

ER -

ID: 291680673