Functional foods are one of the fastest increasing fields in the global food industry since they are positively perceived by the consumers as dietary strategy to reduce the incidence of illness in the humankind. Actually, the use of biotechnological strategies, based on the use of functional and specific strains and sustainable technologies, such as high pressure homogenization, can be a great chance to create innovation in dairy field. Critical discussion on the actual scenario will be the main topic of this chapter.
PATRIGNANI FRANCESCA, S.L. (2018). POTENTIAL OF HIGH PRESSURE HOMOGENIZATION AND FUNCTIONAL STRAINS FOR NOVEL FUNCTIONAL DAIRY FOODS. Ege : Nurcan Koca.
POTENTIAL OF HIGH PRESSURE HOMOGENIZATION AND FUNCTIONAL STRAINS FOR NOVEL FUNCTIONAL DAIRY FOODS
PATRIGNANI FRANCESCA
Writing – Original Draft Preparation
;SIROLI LORENZOWriting – Original Draft Preparation
;SERRAZANETTI DIANA ISABELLAWriting – Review & Editing
;LANCIOTTI ROSALBAWriting – Original Draft Preparation
2018
Abstract
Functional foods are one of the fastest increasing fields in the global food industry since they are positively perceived by the consumers as dietary strategy to reduce the incidence of illness in the humankind. Actually, the use of biotechnological strategies, based on the use of functional and specific strains and sustainable technologies, such as high pressure homogenization, can be a great chance to create innovation in dairy field. Critical discussion on the actual scenario will be the main topic of this chapter.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
