The lecturer at the Marine Science Center at the University of Basra, Dr. Wasal Awda Hassan, published a scientific review article in cooperation with other researchers entitled
Phytophagous. Probiotic foods Exploring the intersection of characteristics, quality implications, health benefits, and market dynamics
in the Trends in Food Science & Technology journal issued by the Dutch publishing house ELSEVIER.
The journal, which has a Scopus classification with an impact factor of 15, is concerned with publishing articles, research and studies related to food science and technology.
It is one of the most prominent international peer-reviewed journals that publishes comprehensive and critical reviews and comments on current technology, food science and human nutrition.
The article discussed the development of new food products with functional properties specific to those containing biologically active substances and beneficial microorganisms. (Probiotics) are leading to an increasing demand for improved nutritional content. Of interest in this area are probiotic products of Phytophagns, which are called biotech formulations that contain beneficial microorganisms with a simple nutritional requirement for the consumption of plant materials. These microorganisms have been commonly used in non-dairy products due to their diverse and important properties that can affect not only food quality and safety standards but also various aspects of human health. The information presented in this article will be of great value to researchers and industry professionals as it will help guide future research efforts that should focus on the basic research factors associated with plant-based foods. These factors include consumer preference with the ultimate goal of promoting widespread global adoption of plant-based nutrition. Going forward, a short-term marketing strategy is recommended that includes not only the plant-based demographic but also individuals who aim to reduce their consumption of animal-derived products while actively searching for innovative non-animal-derived alternatives. This study aimed to evaluate the beneficial products within the Phytophagus probiotics and provide a comprehensive examination of both commercially accessible and scientifically validated products along with their associated health-promoting benefits.
https://www.sciencedirect.com/.../trends-in-food-science...
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