| Full text | |
| Author(s): |
Maricê Nogueira de Oliveira
[1]
;
Kátia Sivieri
[2]
;
João Henrique Alarcon Alegro
[3]
;
Susana Marta Isay Saad
[4]
Total Authors: 4
|
| Affiliation: | [1] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Tecnologia Bioquímico-Farmacêutica
[2] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Tecnologia Bioquímico-Farmacêutica
[3] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Tecnologia Bioquímico-Farmacêutica
[4] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Tecnologia Bioquímico-Farmacêutica
Total Affiliations: 4
|
| Document type: | Journal article |
| Source: | Revista Brasileira de Ciências Farmacêuticas; v. 38, n. 1, p. 1-21, 2002-03-00. |
| Abstract | |
Functional food science is being considered priority of research nowadays and studies are directed towards attempts to elucidate their proprieties and effects in promoting health. Probiotics are viable microbial dietary supplements that have beneficial effects over the health of the host by means of modulation of the intestinal microflora. Some beneficial properties attributed to probiotic microorganisms still need more controlled studies to be definitely established. This article deals with technology aspects related to probiotics, the effects associated with the consumption of food products containing these microorganisms and the main strains employed for that purpose. Experimental data are also presented in order to illustrate technological aspects of the manufacture of food products containing probiotics, intending to describe their limitations and alternatives. (AU) | |