Science and technology for the mastership of probiotic applications in food products

Journal of Biotechnology

Volumn 162, Issue 4, 2012, Pages 356-365

  Makinen, K ^a   Berger, B ^a   Bel Rhlid, R ^a   Ananta, E ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Biotransformation; Health benefit; Health claim; Manufacturing; Probiotic; Stability; Storage

Indexed keywords

20TH CENTURY; APPLICATION AREA; BIOTRANSFORMATION; HEALTH BENEFITS; INDUSTRIAL PRODUCTION; LIQUID PRODUCTS; NON-VIABLE; PAPER FINISH; PROBIOTIC BACTERIA; PROBIOTICS; SCIENCE AND TECHNOLOGY;

BIOCHEMISTRY; CONVERGENCE OF NUMERICAL METHODS; ENERGY STORAGE; FOOD PRODUCTS; MANUFACTURE; MICROORGANISMS;

HEALTH;

PROBIOTIC AGENT;

ARTICLE; BACTERIAL STRAIN; BIOAVAILABILITY; DIGESTION; FOOD BIOTECHNOLOGY; FOOD INDUSTRY; FOOD PROCESSING; FOOD STORAGE; HEALTH; NONHUMAN; PRIORITY JOURNAL; SCIENCE; TECHNOLOGY;

BIOTECHNOLOGY; FOOD MICROBIOLOGY; HUMANS; PROBIOTICS;

BACTERIA (MICROORGANISMS);

EID: 84871645584     PISSN: 01681656     EISSN: 18734863     Source Type: Journal    
DOI: 10.1016/j.jbiotec.2012.07.006     Document Type: Article

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