Harnessing functional food strategies for the health challenges of space travelFermented soy for astronaut nutrition

Acta Astronautica

Volumn 68, Issue 7-8, 2011, Pages 731-738

  Buckley, Nicole D ^a   Champagne, Claude P ^b   Masotti, Adriana I ^c   Wagar, Lisa E ^c   Tompkins, Thomas A ^d   Green Johnson, Julia M ^c  

^a CANADIAN SPACE AGENCY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c UNIVERSITY OF ONTARIO INSTITUTE OF TECHNOLOGY   (Canada)

^d LALLEMAND SAS   (France)

Author keywords

Fermentation; Functional food; Probiotics; Soy

Indexed keywords

BIFIDOBACTERIUM LONGUM; BONE LOSS; CYTOKINES; FERMENTED FOODS; FUNCTIONAL FOOD; FUNCTIONAL FOODS; IN-VITRO; INTERLEUKIN-8; INTESTINAL FLORA; ISOFLAVONES; LACTIC ACID BACTERIA; LACTOBACILLUS HELVETICUS; MACROPHAGE CELL LINE; NECROSIS FACTORS; PROBIOTIC BACTERIA; PROBIOTICS; RADIATION-INDUCED; SOY; SOY ISOFLAVONES; SOY MILK; SPACE MISSIONS; SPACE TRAVEL; STRAIN SELECTION; STRAIN VARIATION; STREPTOCOCCUS THERMOPHILUS; VITAMINB1;

BACTERIOLOGY; BODY FLUIDS; CELL CULTURE; ENZYMES; FERMENTATION; FOOD PRODUCTS; HEALTH; LACTIC ACID; MACROPHAGES; MANNED SPACE FLIGHT; STRAIN; VITAMINS;

HEALTH RISKS;

EID: 79551513910     PISSN: 00945765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.actaastro.2010.08.023     Document Type: Article

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