Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/12947
Title: Probiotics in fermented meat products
Authors: Nova, Rodrigo J. 
Botsaris, George 
Cerda-Leal, Fabiola 
Keywords: Fermentation;Functional foods;Health benefits;In vitro test;In vivo test;Meat;Probiotics;Starter culture
Category: Animal and Dairy Science
Field: Agricultural Sciences
Issue Date: 22-Nov-2017
Publisher: CRC Press
Source: Fermented meat products : health aspects, 2017, Pages 294-318
DOI: https://doi.org/10.1201/9781315369846
Abstract: Several scientific reports suggest a positive correlation between the administration of certain microorganisms generally regarded as safe (GRAS) with health benefits. Microorganisms displaying these health properties are widely known as probiotics, which have been defined by FAO and WHO (2002) as “live microorganisms that, when administered in an adequate amount, confer a health benefit on the host”. The administration of probiotics could be done through either, the direct ingestion of the probiotic cultures or through food products which could act as a carrier for these microorganisms.
URI: http://ktisis.cut.ac.cy/handle/10488/12947
ISBN: 9781498733052
Rights: © 2017 by Taylor & Francis Group, LLC.
Type: Book Chapter
Appears in Collections:Κεφάλαια βιβλίων/Book chapters

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