Microbial technology and functional foods
2001
Maric, V. | Zechner-Krpan, V. (Zagreb Univ. (Croatia). Food Technology and Biotechnology Fac.)
Functional foods are the foods that provide benefits either due to their components or due to the addtition of a healthful ingredient. These foods are specifically selected due to their healthy aspects. This lecture deals only with functional foods of biotechnological origin, e.g. foods somehow connected with microorganisms, microbial technology or biotechnological methods, and includes probiotics, á-glucan, polyunsaturated fatty acids and phytochemicals. Many microorganisms, including various types of lactic acid bacteria, some fungi and yeasts, have been used in food processing for thousands of years. Examples are the production of drinks, sour cream, yoghurt and cheese, bread and bakery goods, sausages and sauerkraut, wine and brewery. The microorganisms contribute both to flavour and the preservation of foodstuffs, as they take part in suppressing the growth of unwanted germs. Scientists are working on breeding new virus-protected cultures, so these genetically modified microorganisms will play a role in enhancing the safety and quality of our foods, and will contribute to further improvement of economical and ecological aspects of food production. Certain food ingredients, including living microorganisms or their constituents, influence our body functions as well as reduce risk for chronic illnesses and debilitating diseases, particularly on cardiovascular diseases, obesity, cancer, osteoporosis and non-insulin dependent diabetes.
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Este registro bibliográfico ha sido proporcionado por University of Ljubljana