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https://hdl.handle.net/20.500.14279/12947| Τίτλος: | Probiotics in fermented meat products | Συγγραφείς: | Nova, Rodrigo J. Botsaris, George Cerda-Leal, Fabiola |
Major Field of Science: | Agricultural Sciences | Field Category: | Animal and Dairy Science | Λέξεις-κλειδιά: | Fermentation;Functional foods;Health benefits;In vitro test;In vivo test;Meat;Probiotics;Starter culture | Ημερομηνία Έκδοσης: | 22-Νοε-2017 | Πηγή: | Fermented meat products : health aspects, 2017, Pages 294-318 | DOI: | https://doi.org/10.1201/9781315369846 | Περίληψη: | 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: | https://hdl.handle.net/20.500.14279/12947 | ISBN: | 9781498733052 | Rights: | © 2017 by Taylor & Francis Group, LLC. | Type: | Book Chapter | Affiliation: | University of Nottingham Cyprus University of Technology Universidad del Bío-Bío |
Publication Type: | Peer Reviewed |
| Εμφανίζεται στις συλλογές: | Κεφάλαια βιβλίων/Book chapters |
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