Vol. 6, Issue 5 (2018)
A review on probiotic beverages prepared using vegetables
Author(s): Shaikh Uzma A, Deshpande HW and Kulkarni DB
Abstract: Non-dairy probiotic products have a big worldwide importance due to the ongoing trend of vegetarianism and to a high prevalence of lactose intolerance in many populations around the world. The major probiotic foods available in market are milk based products. Alternatively, vegetable juices represent promising carrier for probiotic bacteria; however, probiotic bacterial stability is difficult to maintain during cold storage that could preclude their industrial production. Current review discusses the various factors affecting the survival of probiotics throughout storage period in diverse vegetable juices and perspective technologies to improve the viability of probiotics and health benefits of probiotic beverages.
Pages: 61-65 | 1065 Views 194 Downloads
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How to cite this article:
Shaikh Uzma A, Deshpande HW, Kulkarni DB. A review on probiotic beverages prepared using vegetables. Int J Chem Stud 2018;6(5):61-65.
