Funkcionalni mlečni izdelki z inulinom = Functional dairy products with inulin
Rogelj, Irena, 1955-
The food industry is directing new product development towards the area of functional foods and functional food ingredients due to consumers' demand for heltthier foods. In this respect, dairy foods ...containg probiotic Lactobacillus and Bifidobacterium species and probiotic ingredients that cannot be digested by the human host in the upper gastrointestinal tract and can selelctively stimulate the growth of one or a limited number of colonic bacteria are the most prominent representattives of such products which have been introduced into the market. It is becoming increasingly clear that many traditional dairy products can be considered foods with physiological functionality. The functionality of fermented milk is ascribed to the lactic acid bacteria and the metabolic products of their interaction with the milk components. However, many new biologically active components of milk and dairyproducts have been discovered in intensive research efforts recently. Many of the components of milk have more one physiological function. To date, different trials including human clinical trials have generally supported the concept that dairy foods possess a natural "cluster" of nutrients that protecthealth and enhance the immune system. In addition, the milk and dairy products represent an excellent media for the delivery of pro- and pre- biotics such as inulin.
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