期刊
CURRENT OPINION IN FOOD SCIENCE
卷 22, 期 -, 页码 95-101出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.cofs.2018.01.014
关键词
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资金
- Portuguese Foundation for Science and Technology (FCT) [UID/BIO/04469/2013, POCI-01-0145-FEDER-006684]
- BioTecNorte operation - European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte [NORTE-01-0145-FEDER-000004]
- European Social Fund under the scope of Norte2020 - Programa Operacional Regional do Norte [NORTE-69-2015-15]
- FCT [SFRH/BPD/81887/2011]
The use of whey in dairy probiotics is a topic of great interest to the scientific community and the food industries. However, few studies address the effect of ohmic heating (OH) on cell metabolism and growth parameters of probiotic microorganisms. Despite of this, OH under sub-lethal conditions presents promising results regarding the enhancement of growth rate and bacteriocin activity, leading to considerable improvements in the fermentation process. Thus, this review highlights the main findings and advances on the effect of OH on probiotic metabolism, while addressing the modification of whey protein structure as potential carrier of probiotic entities, aiming at stimulating interest and encouraging the development of functional products using OH.
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