1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Άρθρα/Articles
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/18890
DC FieldValueLanguage
dc.contributor.authorAspri, Maria-
dc.contributor.authorPapademas, Photis-
dc.contributor.authorTsaltas, Dimitrios-
dc.date.accessioned2020-09-08T08:50:02Z-
dc.date.available2020-09-08T08:50:02Z-
dc.date.issued2020-03-
dc.identifier.citationFermentation, 2020, vol. 6, no. 1, articl. no. 30en_US
dc.identifier.issn23115637-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/18890-
dc.descriptionThe article was funded by the “CUT Open Access Author Fund”en_US
dc.description.abstractConsumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofFermentationen_US
dc.rights© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) licenseen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectEncapsulationen_US
dc.subjectNon-dairy probioticsen_US
dc.subjectChocolateen_US
dc.subjectMeaten_US
dc.subjectJuicesen_US
dc.subjectCerealen_US
dc.titleReview on non-dairy probiotics and their use in non-dairy based productsen_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryAgricultural Biotechnologyen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.3390/fermentation6010030en_US
dc.identifier.scopus2-s2.0-85080030895-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85080030895-
dc.relation.issue1en_US
dc.relation.volume6en_US
cut.common.academicyear2019-2020en_US
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
item.languageiso639-1en-
crisitem.journal.journalissn2311-5637-
crisitem.journal.publisherMDPI-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0001-5876-3922-
crisitem.author.orcid0000-0003-0284-2247-
crisitem.author.orcid0000-0001-6546-3602-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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