Development of a locally sustainable functional food for people living with HIV in Sub-Saharan Africa: Laboratory testing and sensory evaluation

Beneficial Microbes

Volumn 2, Issue 3, 2011, Pages 193-198

  Van Tienen, A ^a   Hullegie, Y M ^a   Hummelen, R ^a,b   Hemsworth, J ^b,d   Changalucha, J ^c   Reid, G ^b,e  

^a ERASMUS MEDICAL CENTER   (Netherlands)

^b LAWSON HEALTH RESEARCH INSTITUTE   (Canada)

^c NATIONAL INSTITUTE FOR MEDICAL RESEARCH   (Tanzania)

^d BRESCIA UNIVERSITY COLLEGE   (Canada)

^e UNIVERSITY OF WESTERN ONTARIO   (Canada)

Author keywords

Hiv; Lactobacillus rhamnosus GR 1; Micronutrients; Moringa oleifera; Probiotics

Indexed keywords

YOGHURT;

ARTICLE; BACTERIAL STRAIN; BACTERIAL VIABILITY; CONTROLLED STUDY; DIET SUPPLEMENTATION; FOOD STORAGE; FUNCTIONAL FOOD; HUMAN; LABORATORY TEST; LACTOBACILLUS RHAMNOSUS; MORINGA OLEIFERA; NONHUMAN; PLANT LEAF; SENSORY EVALUATION; SHELF LIFE;

EID: 81855206649     PISSN: 18762883     EISSN: 18762891     Source Type: Journal    
DOI: 10.3920/BM2011.0024     Document Type: Article

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