Granato Daniel, Branco Gabriel F, Cruz Adriano Gomes, Faria José de Assis Fonseca, Shah Nagendra P
Authors Granato and Branco are with Univ. of São Paulo, Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes, 580, B14, 05508-000, São Paulo, São Paulo, Brazil. Authors Cruz and Faria are with Univ. of Campinas (UNICAMP), Faculty of Food Engineering (FEA), Cidade Univ. Zeferino Vaz- Caixa Postal 6121, 13083-862, Campinas, São Paulo, Brazil. Author Shah is with Victoria Univ., School of Biomedical and Health Sciences, Faculty of Health Engineering and Science, P. O. Box 14428, Melbourne, Vic 800, Australia. Direct inquiries to author Granato (E-mail:
Compr Rev Food Sci Food Saf. 2010 Sep;9(5):455-470. doi: 10.1111/j.1541-4337.2010.00120.x.
Foods that affect specific functions or systems in the human body, providing health benefits beyond energy and nutrients-functional foods-have experienced rapid market growth in recent years. This growth is fueled by technological innovations, development of new products, and the increasing number of health-conscious consumers interested in products that improve life quality. Since the global market of functional foods is increasing annually, food product development is a key research priority and a challenge for both the industry and science sectors. Probiotics show considerable promise for the expansion of the dairy industry, especially in such specific sectors as yogurts, cheeses, beverages, ice creams, and other desserts. This article presents an overview of functional foods and strategies for their development, with particular attention to probiotic dairy products. Moreover, special attention is paid to the sensory properties of such products to provide important information about their most desirable attributes.
对人体特定功能或系统有影响、能带来除能量和营养之外健康益处的食品——功能性食品——近年来市场增长迅速。技术创新、新产品开发以及对能提升生活品质的产品感兴趣的健康意识消费者数量不断增加推动了这一增长。由于功能性食品的全球市场每年都在扩大，食品产品开发是行业和科学界的关键研究重点及挑战。益生菌对乳制品行业的扩张显示出巨大潜力，尤其是在酸奶、奶酪、饮料、冰淇淋及其他甜点等特定领域。本文概述了功能性食品及其开发策略，特别关注了益生菌乳制品。此外，还特别关注此类产品的感官特性，以提供有关其最理想属性的重要信息。
