Application of probiotics in food products-challenges and new approaches

Current Opinion in Biotechnology

Volumn 21, Issue 2, 2010, Pages 175-181

  Jankovic, I ^a   Sybesma, W ^a   Phothirath, P ^a   Ananta, E ^a   Mercenier, A ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; OPTIMIZATION; PRODUCT DESIGN;

ACTIVE COMPOUNDS; CELL VIABILITY; HEALTH BENEFICIAL EFFECTS; HEALTHY POPULATION; HIGH THROUGHPUT; MECHANISM OF ACTION; NEW APPROACHES; PREDICTIVE VALUES;

FOOD MICROBIOLOGY;

PROBIOTIC AGENT; TYPHOID VACCINE;

BACTERIAL IMMUNITY; CROHN DISEASE; DIARRHEA; DRUG SAFETY; FOOD BIOTECHNOLOGY; FOOD COMPOSITION; FOOD SAFETY; FUNCTIONAL FOOD; GASTROINTESTINAL INFECTION; HUMAN; IMMUNOSTIMULATION; IRRITABLE COLON; MICROFLORA; MUCOSAL IMMUNITY; NONHUMAN; PRIMARY PREVENTION; PRIORITY JOURNAL; REVIEW; TYPHOID FEVER; UNSPECIFIED SIDE EFFECT; VACCINATION;

EID: 77952673220     PISSN: 09581669     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.copbio.2010.03.009     Document Type: Review

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