Prebiotics and their Applications in Food Industry

被引：0

作者：

Matejcekova, Zuzana ^{[1
]}

Liptakova, Denisa ^{[1
]}

Valik, Lubomir ^{[1
]}

机构：

[1] Fak Chem & Potravinarskej Technol STU, Ustav Potravinarstva & Vyzivy, Oddelenie Vyzivy & Hodnotenia Kval Potravin, Radlinskeho 9, Bratislava 81237, Slovakia

来源：

CHEMICKE LISTY | 2018年 / 112卷 / 06期

关键词：

oligosaccharides; intestinal microbiota; functional foods; inulin; OLIGOSACCHARIDES; XYLOOLIGOSACCHARIDES; BIFIDOBACTERIA; PROBIOTICS; MICROBIOTA; GROWTH; INULIN;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Recently, an increasing interest in functional foods has been observed. Prebiotics as non-digestible oligosaccharides are ingredients incorporated into functional products not only for economic reasons but also due to scientific evidence of their benefits on human health. They act as substrates for the growth of bifidobacteria and lactobacilli in the intestine and thus enhance the gastrointestinal functions and immune system. In addition, prebiotics have been shown to increase the absorption of calcium and magnesium and to influence blood glucose levels.

引用

页码：366 / 371

页数：6

共 43 条

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