English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Gida Uretimi ve Depolanmasi Sirasinda Probiyotiklerin Canliliklarini Etkileyen Faktorler Probiyotik gidalarin vucudun dengesinin ve intestinal floranin dogal yapisinin surdurulmesi, patojenlerin gelisimine karsi direnc gosterme gibi sagliga pek cok yarari bulunmaktadir. Probiyotik bakterilerin kullanildigi fonksiyonel gidalara karsi egilim tuketicilerin bu gidalarin sagliga olumlu etkilerinin fark etmeleri sebebiyle giderek artmaktadir. Probiyotiklerin bagirsak mikroflorasini patojenlere karsi koruma, bagisiklik sistemini guclendirme, serum kolesterol seviyesini ve kan basincini dusurme, antikarsinojenik etki gosterme, besin maddelerinden faydalanimin ve gidalarin besin degerinin artmasi gibi cok sayida sagliga faydasi vardir. Gunumuzde probiyotik bakteriler kullanilarak pek cok urun uretimi gerceklestirilmektedir. Probiyotiklerin saglik uzerine olumlu etki gosterebilmesi icin urun tuketimi sirasinda yeterli miktarda probiyotik bakterinin gida ile birlikte vucuda alinmasi gerekmektedir. Ancak bazen probiyotik bakterilerin kullanildigi gidalarin tuketimi sirasinda vucuda yeterli dozda probiyotik alinamayabilmektedir. Cunku urun uretimi ve depolamasi sirasinda cesitli faktorler probiyotik bakterilerin hayatta kalmalarini etkilemektedir. Gidalarda probiyotik varligi bazen urun kalitesini ve duyusal ozelliklerini olumsuz yonde etkileyebilmektedir. Son yillarda urun uretiminden son tuketiciye ulasana kadar probiyotiklerin canliliklarinin surdurulmesi icin farkli gidalarda cesitli uygulamalar yapilmaktadir. Bu uygulamalardan en onemlisi cesitli koruyucular ilavesiyle uretim ve depolama kosullarinin degisimi yoluyla enkapsulasyon teknigi yardimiyla mikroorganizmalarin korunmasidir. Bu makalede probiyotiklerin sagliga yararli etkileri, gidalarin uretimi ve depolanmalari sirasinda gidalarda yasayabilirliklerini etkileyen faktorler, uretim ve depolama sirasinda canliliklarini surdurmelerine yardimci olabilecek teknolojik uygulamalar incelenecektir. Factors Effecting Probiotic Viability During Processing and Storage of Food Probiotic foods have several health benefits as they help maintain the human body balance and intestinal flora composition, and resist to pathogenic bacteria growth. The demand of probiotic functional foods is growing rapidly due to increased awareness of consumers about the impact of food on health. Probiotics provide a number of health benefits mainly through maintenance of normal intestinal microflora, protection against gastrointestinal pathogens, enhancement of the immune system, reduction of serum cholesterol level and blood pressure, anti-carcinogenic activity improved utilization of nutrients and improved nutritional value of food. During consumption of food, probiotics can’t be taken to body sufficiently. Because in food production and storage, several factors can effect viability of probiotic microorganism. The presence of probiotics in food products may also adversely affect their quality and sensory properties. Several attempts have been made during the last few years to improve the viability of probiotics in different food products during their production until the time of consumption. The most important implementation is a microencapsulation technique and it enables to protect microorganism via several added preservatives. In this article, it will be examined that the effects of probiotics on human health,   factors responsible for survival of probiotic microorganisms, and recent technological advances in maintaining their viability during processing and storage.

celal bayar üniversitesi fen bilimleri dergisi

Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler - Factors Effecting Probiotic Viability During Processing and Storage of Food