Inclusion of fermented foods in food guides around the world

Nutrients

Volumn 7, Issue 1, 2015, Pages 390-404

  Chilton, Stephanie N ^a,b   Burton, Jeremy P ^a,b   Reid, Gregor ^a,b  

^a LAWSON HEALTH RESEARCH INSTITUTE   (Canada)

^b UNIVERSITY OF WESTERN ONTARIO   (Canada)

Author keywords

Benefits; Fermentation; Fermented foods; Food guides; Probiotics; World

Indexed keywords

PROBIOTIC AGENT;

ARTHRITIS; ASPERGILLUS; ASTHMA; CANCER RISK; DAIRY PRODUCT; ECZEMA; FERMENTATION; FERMENTED PRODUCT; FOOD ALLERGY; FOOD GUIDE PYRAMID; GASTROINTESTINAL TRACT FUNCTION; GLUCONACETOBACTER; HEALTH; HUMAN; HUMAN IMMUNODEFICIENCY VIRUS INFECTION; IMMUNE RESPONSE; INFLAMMATORY BOWEL DISEASE; INSULIN RESISTANCE; LACTOBACILLUS; LEUCONOSTOC; MICROBIAL ACTIVITY; NUTRITION EDUCATION; NUTRITIONAL VALUE; PEDIOCOCCUS; REVIEW; RHINITIS; SACCHAROMYCES; ZYGOSACCHAROMYCES; ZYMOMONAS; DIET; FOOD CONTROL; HEALTH CARE POLICY; ORGANIC FOOD; RANDOMIZED CONTROLLED TRIAL (TOPIC);

DIET; FERMENTATION; FOOD MICROBIOLOGY; FOOD, ORGANIC; HUMANS; NUTRITION POLICY; PROBIOTICS; RANDOMIZED CONTROLLED TRIALS AS TOPIC;

EID: 84920973488     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu7010390     Document Type: Review

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