Fermented food in the context of a healthy diet: How to produce novel functional foods?

Current Opinion in Clinical Nutrition and Metabolic Care

Volumn 17, Issue 6, 2014, Pages 574-581

  Leroy, Frédéric ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Fermented foods; Lactic acid bacteria; Nutraceuticals; Probiotics; Starter cultures

Indexed keywords

PROBIOTIC AGENT; YOGHURT;

CEREAL; DIETARY INTAKE; FERMENTATION; FERMENTED PRODUCT; FUNCTIONAL FOOD; HUMAN; MICROFLORA; MILK; REVIEW; SOYBEAN; ANIMAL; ANIMAL MODEL; DIET; FOOD CONTROL; HEALTH FOOD;

ANIMALIA;

ANIMALS; DIET; FERMENTATION; FOOD MICROBIOLOGY; FUNCTIONAL FOOD; HEALTH FOOD; HUMANS; MODELS, ANIMAL; PROBIOTICS;

EID: 84927796632     PISSN: 13631950     EISSN: 14736519     Source Type: Journal    
DOI: 10.1097/MCO.0000000000000108     Document Type: Review

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