Industrial production of active probiotics for food enrichment
Food Engineering Series, ISSN: 1571-0297, Page: 85-118
2017
- 2Citations
- 21Captures
Metric Options: CountsSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Book Chapter Description
Functional foods are defined as foods that have health benefits beyond their inherent nutritional value. The incorporation of probiotics in food products is one of the most popular forms of such products and acceptable to most consumers. In this chapter, various industrial probiotic products are discussed, including the type of microorganisms used and the production process. Details of processing conditions and choice of probiotics for retaining the viability of the microorganism through production are included. Advanced non-food application of probiotics and the potential for such products are also presented.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85044920271&origin=inward; http://dx.doi.org/10.1007/978-1-4939-6595-3_3; http://link.springer.com/10.1007/978-1-4939-6595-3_3; http://link.springer.com/content/pdf/10.1007/978-1-4939-6595-3_3; https://dx.doi.org/10.1007/978-1-4939-6595-3_3; https://link.springer.com/chapter/10.1007/978-1-4939-6595-3_3
Springer Science and Business Media LLC
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