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|Title:||Probiotics in fermented meat products||Authors:||Nova, Rodrigo J.
|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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