The Gut Microbiota, Food Science, and Human Nutrition: A Timely Marriage

Cell Host and Microbe

Volumn 22, Issue 2, 2017, Pages 134-141

  Barratt, Michael J ^a,b   Lebrilla, Carlito ^c   Shapiro, Howard Yana ^c,d   Gordon, Jeffrey I ^a,b  

^a WASHINGTON UNIVERSITY SCHOOL OF MEDICINE   (United States)

^b WASHINGTON UNIVERSITY   (United States)

^c UNIVERSITY OF CALIFORNIA   (United States)

^d WORLD AGROFORESTRY CENTRE ICRAF   (Kenya)

Author keywords

agricultural sustainability; biochemical characterization of food staples; designing food systems; dietary glycans; food science; gnotobiotic animal models; gut microbiota; microbial biotransformation of food ingredients; microbiota directed foods

Indexed keywords

POLYSACCHARIDE; FOOD INGREDIENT;

CULTIVAR; DIET; FOOD PROCESSING; HUMAN; INTESTINE FLORA; MICROBIAL COMMUNITY; MICROBIOTA DIRECTED FOOD; NONHUMAN; NUTRIENT CONTENT; NUTRITION; NUTRITIONAL SCIENCE; PRIORITY JOURNAL; REVIEW; AGRICULTURE; ANIMAL; FOOD; FOOD HANDLING; HEALTH STATUS; NUTRITIONAL VALUE;

AGRICULTURE; ANIMALS; DIET; FOOD; FOOD HANDLING; FOOD INGREDIENTS; FOOD TECHNOLOGY; GASTROINTESTINAL MICROBIOME; HEALTH STATUS; HUMANS; NUTRITIVE VALUE;

EID: 85030449573     PISSN: 19313128     EISSN: 19346069     Source Type: Journal    
DOI: 10.1016/j.chom.2017.07.006     Document Type: Review

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