Importance of food in probiotic efficacy

Food Research International

Volumn 43, Issue 1, 2010, Pages 1-7

  Ranadheera, R D C S ^a   Baines, S K ^b   Adams, M C ^a  

^a UNIVERSITY OF NEWCASTLE   (Australia)

^b UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

Efficacy; Food; Growth and viability; Probiotics

Indexed keywords

ACID PRODUCTION; BIOACTIVE COMPONENTS; CHANGING TRENDS; FOOD INGREDIENTS; FOOD SYSTEM; FUNCTIONAL INGREDIENT; GASTRIC ACID; GASTROINTESTINAL TRACT; HUMAN BODIES; NUTRACEUTICALS; PHYSICOCHEMICAL PROPERTY; PREBIOTICS; PROBIOTIC BACTERIA; PROBIOTIC STRAIN; PROBIOTICS; PROCESSED FOODS; SYNERGISTIC EFFECT; TECHNOLOGICAL PROPERTIES;

ACIDS; CHEMICAL PROPERTIES; FOOD PRODUCTS; HYDROCHLORIC ACID;

FOOD ADDITIVES;

BACTERIA (MICROORGANISMS);

EID: 72149113026     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.009     Document Type: Review

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