Assessment of the Benefits of Live Yogurt: Methods and Markers for in vivo Studies of the Physiological Effects of Yogurt Cultures

Microbial Ecology in Health and Disease

Volumn 15, Issue 2-3, 2003, Pages 79-87

  Piaia, Martine ^a,c   Antoine, Jean Michel ^a   Mateos Guardia, José Antonio ^b   Leplingard, Antony ^a   Lenoir Wijnkoop, Irene ^a  

^a DANONE RESEARCH   (France)

^b Danone S A   (Spain)

^c NONE   (France)

Author keywords

Allergy; Fermented milk product; Health; Heat treatment; Immunology; Lactobacillus; Lactose digestion; Nitrogen; Nutrition; Protein; Yogurt

Indexed keywords

BIOCHEMICAL MARKER; LACTOSE; YOGHURT;

ALLERGY; ANALYTIC METHOD; BACTERIAL SURVIVAL; BACTERIUM CULTURE; CARCINOGENESIS; DIGESTION; FERMENTATION TECHNIQUE; HEAT TREATMENT; HUMAN; HUMAN TISSUE; IMMUNE RESPONSE; INFECTION PREVENTION; INTESTINE ABSORPTION; INTESTINE FLORA; INTESTINE MUCOSA; MUTAGENESIS; NUTRITIONAL VALUE; PRIORITY JOURNAL; REVIEW; RISK ASSESSMENT; RISK BENEFIT ANALYSIS; VISCOSITY;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; SUS SCROFA;

EID: 0345095400     PISSN: 0891060X     EISSN: None     Source Type: Journal    
DOI: 10.1080/08910600310019336     Document Type: Review

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