SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ

Ecem Akan; Özer Kınık

SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ

Öz

Çeşitli probiyotik suşlar içeren pek çok sayıda fermente ürün ile gıda biyoteknoloji endüstrisi gelişmeye devam etmektedir. Probiyotik içeren ürünler yeterli miktarda tüketildiğinde konakçı sağlığını olumlu yönde etkilemektedir. Son yıllarda probiyotik içeceklere karşı artan bir talep söz konusudur. Süt bazlı ve diğer gıda bazlı içecekler yeni fonksiyonel ürünlerin geliştirilmesinde önemli alternatif ürünler olmaktadır. Bununla birlikte içecek bazlı farklı gıda matrikslerinde ortam koşulları nedeniyle probiyotiklerin canlılıklarını sürdürmeleri zor olabilmektedir. Bu gıda matrikslerinde yeterli sayıda seçilmiş probiyotik mikroorganizmanın ürünün tüketimi esnasında vücuda alınması gerekmektedir. Bu çalışmada süt ürünleri ve sebze, meyve ve tahıl bazlı içeceklerde probiyotik kullanımı ve depolama boyunca probiyotik bakterilerin canlılıkları üzerinde durulacaktır.

Anahtar Kelimeler

Gıda Matriksi,Içecekler,Probiyotik Canlılığı,Süt Ürünleri,Sebze,Meyve

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

-

Bölüm

Derleme

Yazarlar

Ecem Akan ^*

Özer Kınık

Yayımlanma Tarihi

1 Şubat 2017

Gönderilme Tarihi

1 Kasım 2016

Kabul Tarihi

1 Aralık 2016

Yayımlandığı Sayı

Yıl 2017 Sayı: 17

IZ

https://izlik.org/JA35JC47HS

Kaynak Göster

RIS / Bibtex

APA

Akan, E., & Kınık, Ö. (2017). SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ. Gıda ve Yem Bilimi Teknolojisi Dergisi, 17, 1-11. https://izlik.org/JA35JC47HS

AMA

1.Akan E, Kınık Ö. SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ. gidaveyem. 2017;(17):1-11. https://izlik.org/JA35JC47HS

Chicago

Akan, Ecem, ve Özer Kınık. 2017. “SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ”. Gıda ve Yem Bilimi Teknolojisi Dergisi, sy 17: 1-11. https://izlik.org/JA35JC47HS.

EndNote

Akan E, Kınık Ö (01 Şubat 2017) SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ. Gıda ve Yem Bilimi Teknolojisi Dergisi 17 1–11.

IEEE

[1]E. Akan ve Ö. Kınık, “SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ”, gidaveyem, sy 17, ss. 1–11, Şub. 2017, [çevrimiçi]. Erişim adresi: https://izlik.org/JA35JC47HS

ISNAD

Akan, Ecem - Kınık, Özer. “SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ”. Gıda ve Yem Bilimi Teknolojisi Dergisi. 17 (01 Şubat 2017): 1-11. https://izlik.org/JA35JC47HS.

JAMA

1.Akan E, Kınık Ö. SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ. gidaveyem. 2017;:1–11.

MLA

Akan, Ecem, ve Özer Kınık. “SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ”. Gıda ve Yem Bilimi Teknolojisi Dergisi, sy 17, Şubat 2017, ss. 1-11, https://izlik.org/JA35JC47HS.

Vancouver

1.Ecem Akan, Özer Kınık. SÜT BAZLI İÇECEKLER VE DİĞER İÇECEKLERDE PROBİYOTİK CANLILIĞI ÜZERİNE GIDA MATRİKSİNİN ETKİSİ. gidaveyem [Internet]. 01 Şubat 2017;(17):1-11. Erişim adresi: https://izlik.org/JA35JC47HS