Trends and Possibilities of the Use of Probiotics in Food Production

Alternative and Replacement Foods

Volumn 17, Issue , 2018, Pages 65-94

  Neffe Skocińska, Katarzyna ^a   Rzepkowska, Anna ^a   Szydłowska, Aleksandra ^a   Kołozyn Krajewska, Danuta ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Probiotics, probiotic food, food matrix, fermented food, unfermented food, dairy food, nondairy food

Indexed keywords

BIOACTIVITY; FUNCTIONAL FOOD; MANUFACTURE; MICROORGANISMS; PROBIOTICS;

BIOLOGICALLY ACTIVE COMPOUNDS; FERMENTED DAIRY PRODUCTS; FOOD MATRIXES; FOOD PRODUCTION; GASTROINTESTINAL TRACT; HEALTH BENEFITS; PROBIOTIC PRODUCTS; PRODUCTION TECHNOLOGY;

FOOD MICROBIOLOGY;

EID: 85054339912     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-811446-9.00003-4     Document Type: Chapter

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