<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-888X</journal-id>
<journal-title><![CDATA[TIP. Revista especializada en ciencias químico-biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[TIP]]></abbrev-journal-title>
<issn>1405-888X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-888X2019000100204</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2019.0.173</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Criterios y estrategias tecnológicas para la incorporación y supervivencia de probióticos en frutas, cereales y sus derivados]]></article-title>
<article-title xml:lang="en"><![CDATA[Criteria and technological strategies for the incorporation and survival of probiotics in fruits, cereals and their products]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castillo-Escandón]]></surname>
<given-names><![CDATA[Valeria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernández-Michel]]></surname>
<given-names><![CDATA[Silvia Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cueto-Wong]]></surname>
<given-names><![CDATA[María Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramos-Clamont Montfort]]></surname>
<given-names><![CDATA[Gabriela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Coahuila Facultad de Ciencias Biológicas Laboratorio de Ciencia y Tecnología de Alimentos Orientados a la Salud]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A. C. Laboratorio de Bioquímica de Proteínas y Glicanos ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<volume>22</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2019000100204&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2019000100204&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2019000100204&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los alimentos a los que se les añaden probióticos (bacterias benéficas) constituyen uno de los sectores más importantes de los alimentos funcionales. Los productos lácteos son los principales vehículos para estas bacterias que producen un efecto benéfico a la salud, cuando se consumen vivas y en cantidades suficientes para adherirse al colon. Sin embargo, cada día crece el interés por desarrollar alimentos no lácteos como vehículo para probióticos. Los productos de origen vegetal son una buena alternativa para estas innovaciones. Tienen la ventaja de que son muy aceptados y accesibles para la población. Adicionalmente, representan una alternativa de consumo para poblaciones con dietas restringidas. Sin embargo, la incorporación de probióticos a estos productos requiere considerar varios criterios y vencer retos tecnológicos con la finalidad de conservarlos funcionalmente activos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Foods to which probiotics (beneficial bacteria) have been added constitute one of the most important sectors of functional foods. Dairy products are the main vehicles for these bacteria that produce a beneficial effect on health, when consumed alive and in sufficient quantities to adhere to the colon. However, every day there is a growing interest in developing non-dairy foods as a vehicle for probiotics. The products of vegetable origin are a good alternative for these innovations. They have the advantage of being very accepted and accessible for the population. In addition, they represent a consumption alternative for populationwith restricted diets. However, the incorporation of probiotics to these products requires to consider several criteria and to overcome technological challenges in order to keep them functionally active.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[probióticos]]></kwd>
<kwd lng="es"><![CDATA[alimentos funcionales]]></kwd>
<kwd lng="es"><![CDATA[viabilidad]]></kwd>
<kwd lng="es"><![CDATA[frutas]]></kwd>
<kwd lng="es"><![CDATA[verduras y cereales]]></kwd>
<kwd lng="en"><![CDATA[probiotics]]></kwd>
<kwd lng="en"><![CDATA[functional foods]]></kwd>
<kwd lng="en"><![CDATA[viability]]></kwd>
<kwd lng="en"><![CDATA[fruits]]></kwd>
<kwd lng="en"><![CDATA[vegetables and cereals]]></kwd>
</kwd-group>
</article-meta>
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