Prebiotics in foods

Current Opinion in Biotechnology

Volumn 23, Issue 2, 2012, Pages 187-191

  Charalampopoulos, Dimitris ^a   Rastall, Robert A ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BAKED PRODUCT; BENEFICIAL EFFECTS; FOOD DELIVERY; GASTROINTESTINAL INFECTIONS; HEALTH EFFECTS; HIGH TEMPERATURE; HUMAN STUDY; IMMUNE SYSTEMS; MECHANISM OF ACTION; ORGANOLEPTIC PROPERTIES; PREBIOTICS; WEALTH OF INFORMATION;

BIOCHEMISTRY; FOOD PRODUCTS;

FOOD PROCESSING;

FRUCTOSE OLIGOSACCHARIDE; INULIN; ISOMALTOSE OLIGOSACCHARIDE; MINERAL; OLIGOSACCHARIDE; PREBIOTIC AGENT; SOYBEAN OLIGOSACCHARIDE; UNCLASSIFIED DRUG; XYLOSE OLIGOSACCHARIDE;

BIFIDOBACTERIUM; BIOAVAILABILITY; DAIRY PRODUCT; FOOD COMPOSITION; FOOD PROCESSING; FOOD TEXTURE; GASTROINTESTINAL INFECTION; HIGH TEMPERATURE; HUMAN; IMMUNOSTIMULATION; INFECTION RESISTANCE; LACTOBACILLUS; NONHUMAN; ORGANOLEPTIC PROPERTY; PH; PRIORITY JOURNAL; REVIEW; TRAVELLER DIARRHEA;

ANIMALS; DAIRY PRODUCTS; FOOD HANDLING; GASTROINTESTINAL DISEASES; HUMANS; PREBIOTICS;

ANIMALIA;

EID: 84859158825     PISSN: 09581669     EISSN: 18790429     Source Type: Journal    
DOI: 10.1016/j.copbio.2011.12.028     Document Type: Review

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