Health benefits of fermented foods: microbiota and beyond

Current Opinion in Biotechnology

Volumn 44, Issue , 2017, Pages 94-102

  Marco, Maria L ^a   Heeney, Dustin ^a   Binda, Sylvie ^b   Cifelli, Christopher J ^c   Cotter, Paul D ^d   Foligné, Benoit ^e   Gänzle, Michael ^f   Kort, Remco ^g   Pasin, Gonca ^h   Pihlanto, Anne ⁱ   Smid, Eddy J ^j   Hutkins, Robert ^k  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Danone Research   (France)

^c National Dairy Council   (United States)

^d UNIVERSITY COLLEGE CORK   (Ireland)

^e UNIV LILLE   (France)

^f UNIVERSITY OF ALBERTA   (Canada)

^g VU UNIVERSITY AMSTERDAM   (Netherlands)

^h California Dairy Research Foundation   (United States)

ⁱ FINNISH FOREST RESEARCH INSTITUTE   (Finland)

^j WAGENINGEN UNIVERSITY   (Netherlands)

^k UNIVERSITY OF NEBRASKA LINCOLN   (United States)

more..

Author keywords

[No Author keywords available]

Indexed keywords

BEER; FERMENTED MILK; HEALTH;

BIOAVAILABLE; CLINICAL STUDY; FERMENTED FOODS; FERMENTED SAUSAGES; FOOD MATERIALS; HEALTH BENEFITS; NUTRITIONAL AND FUNCTIONAL PROPERTIES; ORGANOLEPTIC PROPERTIES;

FOOD SAFETY;

CONJUGATED LINOLEIC ACID; LACTIC ACID; POLYSACCHARIDE; PROBIOTIC AGENT; YOGHURT;

CHEESE; COMMENSAL; FERMENTATION; FERMENTED PRODUCT; FOOD PRESERVATION; FOOD QUALITY; FUNCTIONAL FOOD; HUMAN; INTESTINE FLORA; KIMCHI; LACTIC ACID BACTERIUM; MICROBIAL DIVERSITY; MICROBIAL POPULATION DYNAMICS; NONHUMAN; NUTRITIONAL VALUE; ORGANOLEPTIC PROPERTY; PRIORITY JOURNAL; REVIEW; FOOD CONTROL; HEALTH PROMOTION; MICROBIOLOGY; MICROFLORA;

FERMENTATION; FOOD MICROBIOLOGY; FUNCTIONAL FOOD; HEALTH PROMOTION; HUMANS; MICROBIOTA; PROBIOTICS;

EID: 85006395736     PISSN: 09581669     EISSN: 18790429     Source Type: Journal    
DOI: 10.1016/j.copbio.2016.11.010     Document Type: Review

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