Prebiotics and their Applications in Food Industry

Authors

  • Z. Matejčeková Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
  • D. Liptáková Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
  • Ľ. Valík Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia

Keywords:

oligosaccharides, intestinal microbiota, functional foods, inulin

Abstract

Recently, an increasing interest in functional foods has been observed. Prebiotics as non-digestible oligosaccharides are ingredients incorporated into functional products not only for economic reasons but also due to scientific evidence of their benefits on human health. They act as substrates for the growth of bifidobacteria and lactobacilli in the intestine and thus enhance the gastrointestinal functions and immune system. In addition, prebiotics have been shown to increase the absorption of calcium and magnesium and to influence blood glucose levels.

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Published

2018-06-15

How to Cite

Matejčeková, Z., Liptáková, D., & Valík, Ľ. (2018). Prebiotics and their Applications in Food Industry. Chemické Listy, 112(6), 366–371. Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/3107

Issue

Vol. 112 No. 6 (2018)

Section

Articles

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