Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics

Trends in Food Science and Technology

Volumn 49, Issue , 2016, Pages 35-44

  Konar, Nevzat ^a   Toker, Omer Said ^b   Oba, Sirin ^c   Sagdic, Osman ^b  

^a SIIRT UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^c AMASYA UNIVERSITY   (Turkey)

Author keywords

Functional chocolate; Prebiotic; Probiotic; Synbiotic

Indexed keywords

BIOCHEMISTRY;

CONFECTIONERY PRODUCTS; DEVELOPED ECONOMIES; FUNCTIONAL CHOCOLATE; FUNCTIONAL PRODUCTS; PREBIOTICS; PROBIOTICS; QUALITY OPTIMIZATION; SYNBIOTIC;

FUNCTIONAL FOOD;

EID: 84957885714     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.01.002     Document Type: Review

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