Nowadays in many countries the emphasis had moved from the medication to prevention dogma. In this context, development and contribution of fortified foods with special functions must get high impacts and should be key pillars of the health care system. Due to historical and technological reasons, most of the probiotic foods are based on dairy products. Unfortunately, it may cause inconveniences for some groups of consumers whom do not tolerate lactose, are allergic to proteins or simply being vegetarian. Since fruits and vegetables already contain beneficial nutrients such as minerals, vitamins, dietary fibers and antioxidants, while lacking the dairy allergens they may serve as ideal food matrices for carrying probiotic bacteria. Furthermore, fruit juices have pleasing taste profiles to all age groups and they are perceived as being healthy and refreshing. Thus, the development of new non-dairy probiotic food products including probiotic fruit or vegetable drinks may be very much challenging, as it has to meet the consumer’s expectancy for health. While the content of milk is well-defined and technologically good matrix for carrying probiotic bacteria, whereas it is not existed in the cases of fruits or vegetables, thus development of dairy-free probiotic drinks faces numerous problems (both technological and commercial) such as sensory properties (taste, appearance etc.), price, health claims, acceptance of consumers etc. The topic of PhD research will focus on technological development of fortified drinks to overcome these problems.
ajánlott nyelvtudás (magyar oldal): English felvehető hallgatók száma: 2
Jelentkezési határidő: 2019-05-31
2024. IV. 17. ODT ülés Az ODT következő ülésére 2024. június 14-én, pénteken 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).
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