Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.14279/12947
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Nova, Rodrigo J. | - |
dc.contributor.author | Botsaris, George | - |
dc.contributor.author | Cerda-Leal, Fabiola | - |
dc.date.accessioned | 2018-12-03T10:08:33Z | - |
dc.date.available | 2018-12-03T10:08:33Z | - |
dc.date.issued | 2017-11-22 | - |
dc.identifier.citation | Fermented meat products : health aspects, 2017, Pages 294-318 | en_US |
dc.identifier.isbn | 9781498733052 | - |
dc.identifier.uri | https://hdl.handle.net/20.500.14279/12947 | - |
dc.description.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. | en_US |
dc.format | en_US | |
dc.language.iso | en | en_US |
dc.rights | © 2017 by Taylor & Francis Group, LLC. | en_US |
dc.subject | Fermentation | en_US |
dc.subject | Functional foods | en_US |
dc.subject | Health benefits | en_US |
dc.subject | In vitro test | en_US |
dc.subject | In vivo test | en_US |
dc.subject | Meat | en_US |
dc.subject | Probiotics | en_US |
dc.subject | Starter culture | en_US |
dc.title | Probiotics in fermented meat products | en_US |
dc.type | Book Chapter | en_US |
dc.doi | https://doi.org/10.1201/9781315369846 | en_US |
dc.collaboration | University of Nottingham | en_US |
dc.collaboration | Cyprus University of Technology | en_US |
dc.collaboration | Universidad del Bío-Bío | en_US |
dc.subject.category | Animal and Dairy Science | en_US |
dc.country | United Kingdom | en_US |
dc.country | Cyprus | en_US |
dc.country | Chile | en_US |
dc.subject.field | Agricultural Sciences | en_US |
dc.publication | Peer Reviewed | en_US |
cut.common.academicyear | 2017-2018 | en_US |
item.fulltext | No Fulltext | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | none | - |
item.openairecristype | http://purl.org/coar/resource_type/c_3248 | - |
item.openairetype | bookPart | - |
item.languageiso639-1 | en | - |
crisitem.author.dept | Department of Agricultural Sciences, Biotechnology and Food Science | - |
crisitem.author.faculty | Faculty of Geotechnical Sciences and Environmental Management | - |
crisitem.author.orcid | 0000-0003-3197-6535 | - |
crisitem.author.parentorg | Faculty of Geotechnical Sciences and Environmental Management | - |
Appears in Collections: | Κεφάλαια βιβλίων/Book chapters |
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