Technology aspects related to microorganisms in functional foods

Trends in Food Science & Technology - Tập 9 - Trang 295-306 - 1998
Dietrich Knorr1
1Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Königin-Luise-Str. 22, D-14195 Berlin, Germany (tel: 49 30 314 71250; fax: 49 30 832 7663; e-mail: [email protected]; internet: http://www.tu-berlin.de/fb15/institute/lmt1/dahlem/index.html)

Tài liệu tham khảo

Salminen, S., Bousley, C., Boutron-Ruault, M.-C., Cummings, J.H., Gibson, G.R., Isolauri, E., Moreau, M.-C., Roberfroid, M. and Rowland, I. (1998) ‘Functional Food Science and Gastrointestinal Physiology and Function’ in Brit. J. Nutr. 80, Suppl. 1, 5147–5171 Heldman, D.R. and Lund, D.B. (1992) Handbook of Food Engineering, Marcel Dekker, New York, NY Gould, G.W. (1995) New Methods of Food Preservation, Blackie Academic & Professional, London Farkas, 1977, Unit Operations Concepts Optimize Operations, Chemtech, 7, 428 Fito, P., Ortega-Rodriguez, E. and Barbosa-Canovas, G.V. (1996) Food Engineering 2000, Chapman & Hall, London Mertens, 1992, Developments of Nonthermal Processes for Food Preservation, Food Technol., 46, 124 Cheftel, 1995, Review: High Pressure, Microbial Inactivation and Food Preservation, Food Sci. Technol. Internat., 1, 75, 10.1177/108201329500100203 Ganguly, A. (1995) personal communication Heinz, 1996, High Pressure Inactivation Kinetics of Bacillus Subtilis Cells by a Three-state-model Considering Distributed Resistance Mechanisms, Food Biotechnol., 10, 149, 10.1080/08905439609549908 Peleg, 1995, A Model of Microbial Survival after Exposure to Pulsed Electric Fields, J. Sci. Food Agric., 67, 93, 10.1002/jsfa.2740670115 Hui, Y.H. and Khachatourians, G. (1993) Food Biotechnology: Microbiology, VCH Publishers Inc., New York, NY Hoover, D.G. and Steenson, L.R. (1993) Bacteriocins of lactic acid bacteria, Academic Press, San Diego, CA Teutonico, 1985, Impact of Biotechnology on Nutritional Quality of Food Plants, Food Technol., 39, 127 Gibson, 1995, Dietary Modulation of the Human Colonic Microbiota: Introducing the Concept of Prebiotics, J. Nutr., 125, 1401, 10.1093/jn/125.6.1401 Dombo, M., Yamamoto, H. and Nakajima, H. (1997) ‘Production, Health Benefits and Applications of Galacto-oligosaccharides’ in New Technologies for Healthy Foods & Nutracenticals, (Yalpani, M., ed.), pp. 142–156, ATL Press, Inc., Shrewbury, MA Linders, L.J.M. (1996) ‘Drying of Lactobacillus plantarum’ in PhD thesis, Agricultural University of Wageningen Daeschel, M.A. (1993) ‘Applications and Interactions of Bacteriocins from Lactic acid Bacteria in Foods and Beverages’ in Bacteriocins of Lactic Acid Bacteria, (Hoover, D.G. and Steenson, L.R., eds.), pp. 63–91, Academic Press, San Diego, CA Huis in’t Veld, J.H.J. and Short, C. (1996) ‘Selection criteria for probiotic microorganisms in gut flora and health—past, present and future’ (Leeols, A.R. and Rowland, I.R., eds), pp. 27–36, Royal Society for Medicine Press, London Kurmann, 1988, Starters with Selected Intestinal Bacteria, Bull. lnternat. Diary Fed. (IDF),, 190227, 41 Law, B.A. (1997) Microbiology and Biochemistry of Cheese and Fermented Milk, Blackie Academic & Professional, London Goldberg, I. (1994) Functional Foods, Chapman & Hall, New York, N Y Goldberg, I. and William’s, R. (1991) Biofechnology and Food Ingredients, Van Nostrand Reinhold, New York, NY Nga, B.H. and Lee, Y.K. (1990) Microbiology applications in food biotechnology, Elsevier Applied Science, London Yalpani, M. (1997) New Technologies for healthy foods & nutraceuticals, ATL Press Inc., Shrewsbury, MA Salminen, S., Bousley, C., Boutron-Ruault, M-C., Contor, L., Cummungs, J., Franck, A., Gibson, G., Isolauri, E., Moreau, M-C., Roberfroid, M. and Rowland, I. (1997) ‘Gastrointenstinal Physiology and Function: Targets for Functional Food Development’ in Functional Food Science in Europe, ILSI Europe, Brussels Tamine, A.Y. and Marshall, V.M.E. (1997) ‘Microbiology and Technology of Fermented Milks’ in Microbiology and biochemistry of cheese and fermented, milk, (Law, B.A., ed.), pp. 57–152, Blackie Academic & Professional, London Hilliam, M. (1998) ‘Functional Foods’ in Europe World of In redients March/April, 45–47. Anon, 1997, Pump it up. Fortified Future of Functional Foods, Food Enqineering International, 22, 42 Obermann, H. and Libudzisz, Z. (1889) ‘Fermented Milks’ in Microbiology of Fermented Foods, (Wood, B.J.B., ed.), pp. 308–350, Blackie Academic & Professional, London Helander, 1997, Potential of Lactic Acid Bacteria and Novel an Icrobials Against Gram-negative Bacteria, Trends Food Sci. Technol., 8, 146, 10.1016/S0924-2244(97)01030-3 Arihara, K. and Luchansky, J.B. (1993) ‘Dairy Lactobacilli’ in Food Biotechnoloy: Microorganisms (Hui, Y.H. and Khachatourians, G.G. eds.), pp. 609–643, VCH, New York, NY Kets, E.P.W. (1997) Compatible salutes in lactic acid bacteria subjected to water stress, Ph.D. thesis, Agricultural University Wageningen, Wageningen Livense, 1994, Mechanisms of Dehydration Inactivation of Lactobacillus Plantarum, Appl. Microb. Biotechnol., 41, 90, 10.1007/BF00166087 Kessler, U. (1993) Experimentelle Untersuchung und Modellierung der Überlebensrate von Milchsäurebakterien bei der thermischen Trocklung, Verlag A. Kessler, München Saxelin, 1997, Lactobacillus GG—a Human Probotic Strain with Thorough Clinical Documentation, Food Rev. Internat., 13, 293, 10.1080/87559129709541107 Smelt, J. (1997) personal communication Hoover, 1989, Biological Effects of High Hydrostatic Pressure on Food Microorganisms, Food Technol., 43, 99 Knorr, 1994, Food Application of High Electric Field Pulses, Trends Food Sci. Technol., 5, 71, 10.1016/0924-2244(94)90240-2 Popper, 1997, Inactivation of Yeast and Filamentous Fungi by the lactoperoxidase-hydrogen Peroxide-Thiocyanate system, Nahrung-Food, 41, 20, 10.1002/food.19970410108 Kalchayanand, 1994, Hydrostatic Pressure and Electroporation have Increase Bactericidal Efficiency in Combination with Bacteriocins, Appl. Env. Microbiol., 60, 4174, 10.1128/AEM.60.11.4174-4177.1994 Antoine, J.M. (1998) personal communication Salminen, S., von Wright, A., Morelli, L., Marteau, P., Bressert, D., deVos, W.M., Fondén, R., Saxelin, M., Collins, K., Mogenöösen, G., Birkeland, S.E. and Mattila-Sandholm, T. (1998) ‘Demonstration of Safety of Probiotics—a Review’ in J.Food Microbiol. (in press) Huis in’t Veld, 1997, Selection Criteria and Application of Probiotic Microorganisms in Man and Animal, Microecol. Therapy, 26, 43 Batish, 1997, Antifungal Attributes of Lactic Acid Bacteria—A Review, Brit. Rev. Biotechnol, 17, 209, 10.3109/07388559709146614 Kalichevsky, 1995, Potential Food Aplications of High Pressure Effects on Ice Water Transitions, Trends Food Sci. Technol., 6, 253, 10.1016/S0924-2244(00)89109-8 Holfappel, 1998, Overview of Gut Flora and Probiotics, Int. J. Food Microbiol., 41, 85, 10.1016/S0168-1605(98)00044-0 Scheinbach, 1998, Probiotics: Functionality and Commercial Status, Biotechnol. Advances, 16, 581, 10.1016/S0734-9750(98)00002-0 Venkatsubramanian, K. (1979) ‘Immobilized Microbial Cells’ in ACS Symp. Series 106, Am. Chem. Soc., Washington, DC Karsa, D.R. and Stepheson, R.A. (1993) Encapsulation and controlled release, Royal Soc. Chem., Cambridge